19 April 2012

Pesto doesn't mean pasta!

Alright, let's start off by admitting I had an absolute fail when it came to saying that I was about to post more regularly, because that clearly didn't happen.

I do think I have since come up with two ways that will keep me better accountable to keeping this little diddy updated. However, I am going to need some help, my imaginary audience! First, I hope to post pictures throughout the week of the more put together dishes and whenever you like what you see, you comment on it and request that I write up a recipe for it! Bam! How do you like that?

Secondly, and what has inspired this post, is the idea of "blog love" which entails posting one recipe once a week that features a recipe created by some other food blogger that I admire. This idea struck me as genius when I came across it earlier today on Heather's Dish. Heather was posting about this addictive spinach pesto recipe that she's currently infatuated with and that I knew I had to make.

It's really perfect timing for a pesto what with summer on its way and all sorts of green veggies about to appear. Really, I've had great success in the past making pesto with the traditional basil, but also spinach, garlic scape, kale, broccoli, and even asparagus! Not only that, but pesto should not be restricted to just pasta. I think it's a great addition to breakfast, really. Try it on a fried egg sandwich, in your scrambled eggs, even add a little touch to your hashbrowns!

So I broke out the big guns (thanks, Sean!) and here we have it, some garlicky spinach pesto! Just a few notes to follow on this recipe and how I approached it.

  • I used 1/3 c good quality, organic olive oil and probably could have used even less! 
  • I toasted the walnuts on the stove top, but putting it under the broiler could also work! (I've never tried using the microwave for toasting nuts, though.)
  • I went for double the amount of garlic and half the amount of onion. In the future, I might scale back on the amount of garlic from a full doubling of garlic, not because I don't love garlic, but because it might come off as just a bit abrasive too non-garlic lovers (not that those exist, or anything)! 
  • I only included half the amount of cheese. Using the recommended amount (1/2 c) would probably balance out the extra garlic I included just perfectly, but I was trying to make it just an eensy bit healthier. Go figure.

Alright then, happy eating to you all on this gorgeous Thursday. I vow to check back in very shortly!

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