Every once in a while I go through a pesto obsession…I think it’s pretty obvious that
I’m in the middle of one right now. I started making spinach pesto instead of the tradition
Italian basil pesto because I rarely ever buy fresh basil. I think it’s too expensive to buy
the amount needed to make a large quantity of pesto and spinach is something that I alway
have in the fridge. I got the idea from the “Best Ever 3 & 4 Ingredient Cookbook”, it’s a pretty
great cookbook especially for describing the basics of creating sauces and marinades. While
still on my pesto buzz I also found the following pesto recipes:
Parsley Pesto : parsley leaves, walnuts, olive oil, garlic, parmesan cheese, salt, pepper.
Watercress Pesto: watercress, olive oil, pine nuts, garlic, parmesan cheese, salt, pepper.
Rocket Pesto: rocket, olive oil, garlic, parmeson cheese, salt, pepper.
Basil Almond: almonds, basil, olive oil, garlic, parmeson cheese, salt, pepper.
So I guess the options for pesto are endless, just keep exchanging the leaves, cheese and nuts
for a different flavour.
Okay, I’ve just put the last tub of pesto I made in the freezer so I think I’m finally through with
my pesto obsession…at least for the moment…