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Simple Pesto Recipe

April 22, 2018

The sunny warm weather is finally making it feel like spring and there are no complaints over here!  Whenever the weather gets warmer I feel the urge to make some fresh pesto. Pesto is loaded with fresh herbs and makes for the perfect spring time dish. What I love most about pesto is its versatility. You can use it on meat, fish, beans, in pasta dishes, or even on rice. 

 

Pesto originated in Genoa, the capital of Liguria Italy. Liguria is in Northwest Italy on the Mediterranean coastline (aka Italian Rivera). A couple of summers ago I had the pleasure of visiting Cinque Terre (in the Liguria region) and had the opportunity to enjoy fresh pesto from it's originating spot. There is something so incredible about trying something you love in the place it all started. Do you have any amazing food memories? If so, I would love to hear about them.

 

Today I am sharing a 'spin' on a classic pesto recipe. This spin includes SPINach, spinach is my favourite dark leafy green and it pairs perfectly with pesto. Give this recipe a try and enjoy it with pasta, chickpeas, lentils, chicken, shrimp, tofu, or anything you can think of!

 

 

Makes ~ 1.5 cups of pesto

 

Ingredients: 

  • 2 cups fresh basil

  • 2 cups fresh spinach

  • Garlic cloves (optional or to taste), 1 – 4 cloves

  • 1 cup nuts or seeds of choice (typically pine nuts, but also works well with walnuts)

  • 1 ½ cups of grated parmesan cheese, if desired

  • 1 ½ cups of olive of choice

  • Sea salt and freshly ground pepper to taste

Directions:

  • Put all ingredients except the oil into food processor and process until finely chopped.

  • Drizzle in the oil and continue processing until desired consistency.

**Even though basil is the traditional herb used in Pesto Genovese, it is fun to experiment with different herbs, oils, nuts and even seeds. Try cilantro with cashews and lime juice, using peanut or avocado oil; Parsley, Dill and Lemon Zest with Sunflower Seeds and Lemon infused Olive Oil; Anise Hissop, Orange Zest and Pistachios with a neutral oil such as Avocado or Canola Oil.

 

Personal story:

 

During our time in Italy my husband and I did a hiking tour in Cinque Terre, if you ever go to Italy I HIGHLY recommend checking it out. The lunch was amazing and the views from the hike were breathtaking. 

 

 

 

On this beautiful sunny day I am excited to celebrate our earth. Click here to view an Earth Day infographic that shows you all the ways you can make a difference. Carpooling, not leaving the water running, using reusable water bottles, etc. it all counts! Let's come together and try to make everyday earth day. 

 

I hope you find time to enjoy this sunny Sunday! :) 

 

Until next time,

 

Eat Right Feel Right - Angela XO 

 

 

 

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