Here's a quick and savory post for y'all.
I had a ton of spinach! My kids prefer fresh to cooked so there was no way we were going to eat it all before it died so we decided to make pesto.
The reason it is called DJ's pesto is because we made sandwiches with him in mind with the pesto. Grilled turkey & swiss with the pesto spread on the inside of the bread slices. He gave a big thumbs up to our new sandwich.
by My Sister's Table
6 slightly packed cups fresh spinach leaves, washed, dried and larger stems removed
2 slightly packed cups fresh basil leaves, washed, dried and larger stems removed
1/2 cup walnuts, toasted
4-6 cloves garlic, peeled and coarse chopped
1/3 cup grated Parmesan cheese
a fresh lemon for juice
3/4-1 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Put the basil and half of the spinach into the bowl of a food processor. Pulse several times until the leaves are just about chopped up. Add the rest of the spinach and the walnuts, garlic, cheese, a pinch of salt, couple of grinds of pepper and a squeeze of lemon juice - watch out for seeds! Pulse until you no longer have large leaves.
With the processor running slowly pour in the oil. Start with the lesser amount of oil. Once that is incorporated, scrape down the sides of the bowl, pulse a couple more times then check to see if you want more oil. Our house prefers it a bit drier so the lesser amount is perfect.
This will make about 2 cups of pesto.