I haven't ever really been a big fan of pesto. I like basil, I just don't seem to like it mixed with all of the other pesto ingredients. After the success of the red pesto, I decided to look around and see what other "alternative" pesto recipes I could find. I found this web page that talks about all sorts of different ideas for pesto, and included the recipe below. I made it without having any idea what I was going to use it for, then Sarah tasted it and suggested having it with bread. The sun-dried tomatoes were a nice finishing touch to add extra flavor.
- 2 cups (packed) fresh spinach leaves, well-washed and stemmed
- 1/2 cup (packed) fresh parsley, preferably Italian flat leaf
- 1/2 cup chopped walnuts, toasted
- 1/4 cup (about 1 ounce) freshly grated Parmesan cheese
- 3 cloves garlic, peeled and quartered
- 3 Tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Place all ingredients into the work bowl of a food processor with the steel blade.
- Process to a fine paste, scraping down sides of bowl 2 or 3 times, as necessary.
- Taste and adjust seasonings.
- Transfer to a glass container and store in refrigerator.
Notes:This pesto will keep for weeks in the refrigerator but the top will harmlessly discolor. A thin coat of olive oil prevents this.
Makes about 1 cup.