It is that time of year. Caught inside as the winds whip outside, dropping the temperature to an arctic chill that reads below zero.
Yesterday, stuck inside I tried my hand at a new food creation: spinach-pesto.
The final pulse left me with a smooth combination of pesto, with a slight overpowering aroma of garlic.
For those of you who find yourselves caught inside while the winter winds blow step into the kitchen, search Pinterest, and try your hand at a new food creation (maybe even this spinach-pesto).
Spinach-Pesto
1 clove garlic
1/4 cup fresh basil (I used dried basil, but would recommend fresh)
1 cup fresh packed baby spinach
1/4 cup parmesan cheese (with a sprinkle more, who doesn't love cheese?)
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon sea salt
[create]
First, mince the clove of garlic and place in food processor. Add the remaining ingredients and pulse into well combined. Taste, and tailor as needed. I found myself adding more spinach and cheese. Remove from food processor and place in jar. Refrigerate.
Now what to do with the pesto? I combined it with pasta. Try out this recipe below.
Spinach-Pesto Pasta with Mushrooms and Ricotta
Freshly made spinach-pesto
8 oz whole wheat pasta
1/3 cup ricotta cheese
Mushrooms (desired amount)
[create]
First, sauté mushrooms in olive oil. Next bring a pot of water to a boil. Once the water is boiling cook the pasta as directed on packaging. Drain pasta. Place desired amount of pasta in a bowl, add a spoonful of the pesto. Next add ricotta cheese and top with mushrooms. Mix together. Salt and pepper to taste. Serve immediately.
[both recipes adopted from Naturally Ella]

