Yes I know, surprise surprise I made something green in honor of St. Patrick’s Day. I didn’t want to make anything green, however; I was quite deliberate to make something that wasn’t a vibrant green because of food dye, but rather it derived its color from the pigments of Miss Mother Nature.
Homemade pesto was the winner for two reasons: (A) Everyone should know how to make pesto because it’s delicious and goes on pretty much everything and (B) I am obsessed with pine nuts right now… so much that I am willing to pay $25/lb. for them.
Put this on meat, pasta, pizza, potatoes. Add it to some stock or cream and make a nice sauce out of it. Put it in some ice cube trays and freeze it for later use. Lots of options!
I use half walnuts and half pine nuts to make a nice, unique nutty combination.
What will you need?
2 cups (about 2 ounces) lightly packed fresh basil
2 cups (about 2 ounces) lightly packed fresh spinach
1/2 cup toasted pine nuts
1/2 cup toasted walnuts
3/4 cup olive oil
2 small cloves garlic
Pinch of salt and pepper
Optional: Pasta of your choice, as pictured
How do you make it?
Start cooking your pasta, if that’s what you’re going to eat the sauce with.
In a food processor, combine all of your ingredients and blend.
Look at that color!!!
Put your sauce over the pasta while it is still warm – that will heat the sauce nicely!
Add some additional chopped basil and pine nuts to make it pretty.
Happy St. Patrick’s Day, everyone!