December 5th! Very important day because two of my favorite guys were born today! Happy Birthday to my Daddy and to my godson Lane! Love these two so much!
Last night I was in the mood to make pesto and use up leftovers! It was a spinach based pesto with just a little basil but it was fantastic and garlicky! I sautéed chicken, eggplant, and leeks in olive oil with some dry spices and then added the pesto on top. I had the eggplant leftover from eggplant parm and it was delicious sautéed, I never had it like that before! The leeks were a random purchase I made at Trader Joe’s (I love you TJ’s) and they worked well with the eggplant. I wanted to add pasta and forgot, but it would’ve really completed the dish. The pesto turned out awesome so I am sharing the recipe below. Disclaimer: pesto is something that should be made to taste… some people like more lemon, some like more garlic, so don’t be afraid to make it your own!!
½ cup walnuts (you could use pine nuts as well)
*Note: I toasted my walnuts first on the stovetop, just 1-2 minutes on medium heat (optional- raw works just fine)
2-4 cloves garlic
2 TBSP basil
4 oz spinach
½ cup olive oil
1-3 TBSP lemon juice
¼- ½ cup parmesan (optional)
Salt and pepper to taste
Basically you just blend everything together. You can ground the walnuts first and then add spinach and liquids. I had to take the lid off a few times and poke around at the ingredients to get everything to blend thoroughly, but it only took a few minutes.
Have you ever made pesto before?? Do you use spinach too, or just basil?? Do you like more garlic or lemon?? Any tips or tricks for blending???