There is no pretty photo with this post. The photo is portioned pesto for freezing. But the pesto is great, freezes well, twaws easily, and comes in handy for quick and easy meals. My girls love pesto in pasta, and this pesto, packed with spinach, pecans, and walnuts, packs a healthy punch. Taken from the freezer, I put the frozen zip-bag in a bowl of hot water, and by the time the pasta is boiled, it’s ready to toss with the pasta. It’s that simple. Though I often add a few more things on the day. Want some meat? Fry up some chicken thigh. Add some broccoli, some minced green beans, the options are endless. The recipe is below.
1 lb (1/2 kg) spinach
200-250 g (1/4 lb, 4 oz) fresh basil
8 cloves garlic (approx. 1/2 head)
125 g (3-4 oz) parmesan, grana padano
1/2 grated nutmeg (1 tsp approx.)
1 tsp freshly ground black pepper
2 cups each whole pecans and walnuts
1 cup olive oil
1/4 cup apple cider vinegar
2 Tb salt
Place all ingredients in a food processor and blend until smooth. You will likely need to slowly add the spinach and basil, because of the whole leaf volume, but the processed product will fit into most large food processors. Once thoroughly blended, portion out the pesto into zip-bags or other storage containers, and freeze. I portioned out into 5 large portions (each amount was about 3/4 cup+), each enough to toss with 4-6 servings pasta. If you don’t want pasta, the pesto also works well as a chicken/seafood marinade, or a dip with bread, biscuits, cheese, etc.