Hi Folks. Bianca & I whipped up spinach & basil pesto like sauce from some home grown veggies & thought it was well worth sharing. With the addition of a clove of garlic, few more nuts & maybe some more Parmesan I think it would make a fantastic dip for an antipasto platter.
& YES I know pesto has garlic in it, I just like to be different 😉😃
Spinach & Basil Pesto
Serves 4 + leftovers for next days lunch.
– Large bunch of spinach/chard, blanched (enough to make about a packed cups worth once blanched)
– Small handful of basil leaves
– ½ cup of toasted nuts (pine, cashew, macadamia would all work well I think)
– ⅓ cup grated Parmesan style cheese
– ¼ cup olive oil
· Add chard, basil & ½ the oil into processor & blitz until well chopped
· Add in remaining ingredients & process until you have your desired consistency. Add more oil if you think it’s needed
· Stir through cooked pasta
Hope you enjoy the clip & the pesto if you try it.
Have a great one,
Rob
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