I went up to the cabin last week to get a load of goods from the garden. I came home with a ginormous and insanely-awesome smelling basil plant (well, actually, just a chunk of it because it was so huge) - because I wanted to make some pesto. I LOVE me some pesto!
Off I went, making the pesto!
Pull off the leaves... soak them in water... get out the food processor... dry the leaves... shove a bunch of leaves in the food processor... douse them with really good parmesan cheese... throw in a bunch of garlic... some walnuts (I like it with walnuts instead of pine nuts) and some salt...hmmmm...how about some more because salt is awesome and most people supposedly under-salt (I read that somewhere) so yeah, MORE- oh dear, was that too much?... BUT WAIT - OH NO! THERE'S NO NEED FOR SALT! CHEESE IS SALTY! WALNUTS ARE SALTY! - OH NOOOOO!
But it was too late. I over-salted (by salting at all) my pesto. Oh crap.
I was about to throw it all out when Andy said to me, "Just add a bunch more basil in there." Uhh... I scrounged for more in our little plant out back. Ok, better. But still too salty. Neighbors? Neighbors gave me more. Whoo boy, helloooo basil.
At this point, I have a HUGE batch of too-salty pesto.
Now what? Andy pulled out a big bag of spinach and said, "Add this." So I did.
And guess what? It was a perfectly seasoned, extra-green, extra-healthy yummy basil pesto with spinach! You can dig into this pesto with abandon because you are EATING A LEAFY GREEN WITH LOTS OF VITAMINS. And no one would ever know. (If I could get my kids to eat pesto, this would be an awesome way to sneak in some more spinach.)
I would add an official recipe here, but it's so simple - and so dependent on how cheesy or walnut-y or garlic-y or thick you like your pesto. So, take your regular basil pesto recipe, like:
- Parmesan Cheese
- Roasted Walnuts
- Olive Oil
And ADD SPINACH.
Then taste, and adjust to your liking. Just watch that whole salt thing.