Pesto
Ingredients
1 large handful of basil (2 cups loosely packed)
1 large handful of spinach
2 cloves peeled garlic
½ cup Parmesan cheese, about 2 oz (I let the processor do my grating)
1/3 cup olive oil
1 tsp butter
¼ cup toasted walnuts
Salt to taste
Directions:
Put all ingredients in a food processor and blend to a coarse paste scraping down sides of processor as needed.
Serve over pasta, zoodles, roasted potatoes, on pizza – let your imagination run wild.
· Save in a container in the fridge for several days. A small coating of olive oil over the top of the pesto helps preserve the color.
Zoodles
Grate zucchini or vegetable of choice either with a spiralier or with a grater.
Put noodles in a colander and salt lightly. Let sit for 10 minutes.
Add olive oil or butter to a skillet and briefly (about a minute) sauté noodles to warm them.
Serve with topped with pesto.