My go to sauce is pesto. I like to match a batch on weekends to last for a few days and it helps simplify my cooking preparations during the hectic work week. Plus, the flavor intensifies even more after a day or two. I've been experimenting with different combinations of greens lately and like the flavor of basil and spinach.
This batch of pesto also contains flaxseed instead of the traditional pine nuts. Sneaking in the flaxseeds ensure we get more Omega 3 into our diets.
The pesto has come in handy to accompany several quickly prepared meals. Here is a simple serving of spaghetti squash "noodles" covered in a huge dollop of pesto.
Pan-fried cod with pesto and a side of spaghetti and roasted beets.
Pesto portobello mushrooms and spaghetti with sweet potatoes.
I <3 PESTO!
RECIPE
Spinach and Basil Pesto
4 servings
- 1 cup basil leaves
- 1 cup spinach leaves
- 2-3 tbls flaxseeds
- 1/2 cup freshly grated parmesan cheese
- 1 tbls balsamic vinegar
- extra virgin olive oil
- chili flakes (optional)
Put all ingredients in a food processor or blender and grind until a paste is formed. Add more oil to thin out the pesto.
gpsh I love pesto! Thank yo for inspiring me!
ReplyDeleteI love your take on a healthier, lighter pesto! I have never tried to make pesto at home before, but maybe I'll give it a shot this weekend in my blender. Great idea to sub flax, too!
ReplyDeletethat pesto looks perfect!
ReplyDelete