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No measurements: blanch a shit ton of spinach--you can even use frozen in a pinch. At the same time, put a shit ton of olive oil in a pan on medium to low heat and lightly brown 8-15 garlic cloves (also a shit ton). Strain the spinach and blend in a blender, or food processor, with the garlic in olive oil until it's green and creamy. Salt and pepper to taste. If you're feeling fancy, add lemon zest. It's hard for it to not taste amazing no matter the measurements. Add it to everything: pasta, eggs, sandwiches. Voila!
Apr 10, 2025
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Lemon squeeze, half a ‘cado, 1 garlic clove (2 knocked me), salt, EVOO, a bit of arugula. Pour over leftover pasta and love your life.
Jun 3, 2024
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And that's okay, because there's a bin of arugula, some questionable pine nuts from last spring, good olive oil, a block of gruyere, and too many lemons. We've got a blender thingy. I've got taste buds. So why not?
Turns out you can throw things into the blender thingy and you've got "free" pesto.
Bless being culinarily competent.
Turns out you can throw things into the blender thingy and you've got "free" pesto.
Bless being culinarily competent.
Mar 1, 2025
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I’m on a quest to slide in as many different plants and/or green things as possible in food and pesto is a great opportunity for that, I made this one with pistachio + spinach for added nutrient density
3d ago
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