I love pesto, yes I do. Basil almond pesto is my favorite but we don’t have enough basil during the winter months and so there are many other types that we like to make.
A few years ago I got into experimenting with different greens in pesto, kale pesto is probably our least favorite though not exactly bad but spinach runs a close second to basil. It is slightly different but good and spinach is inexpensive to buy organic. I have lots and lots of baby greens sprouting up in the garden right now so I hope to experiment with those in a few weeks!
3 large handfuls of spinach, washed
3 cloves of garlic
1/4 cup olive oil
1/2 juiced lemon
1/2 cup slightly roasted pecans
1/4 cup freshly grated parmesan cheese
1 teenie pinch of cayenne
2 tspn salt
1 tsp pepper
Every week during lent on Friday I will be sharing a meatless meal with you all and I am inviting everyone to link up to a meatless recipe on their own blog.
The only rules are:
1. You must post a link to the actual recipe on your blog and not to your front page.
2. Please place a link in your blog post back here so everyone can find all of our recipes.
3. Only post one recipe per week.
If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)