by Nicole Perriella
It’s basil season, and I can’t get enough. This fragrant and delicious herb makes any meal feel alive and fresh. This week I made a Spinach and Basil Pesto using produce from my Tiny’s Organic CSA bag. The recipe is so easy and goes with everything. First I put the pesto over quinoa pasta. The next day I put it over mayacoba beans and broiled asparagus. I’m excited to try it on pizza and other grilled veggies. The major hit of nutrients (calcium, fiber, folic acid, magnesium, lutein, vitamins A & C) explains the happy glow after eating. For a fun, fresh dose of summer, just add ingredients and blend.
Spinach and Basil Pesto
2 cups spinach leaves
1/2 cup grated Parmesan cheese
1 tbsp fresh lemon juice
1 cup basil leaves
4 cloves garlic, peeled/quartered
1/2 tsp lemon zest
1/2 cup pine nuts
1/2 cup olive oil
salt and pepper
Blend ingredients in a food processor until smooth, scraping the sides of the bowl with a spatula as necessary. Makes enough pesto for 1-2 people.
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