Friday, June 15, 2012
It sounded good. I had good intentions to make it because I've always had tons of basil go to waste every year so I had no good excuse. The excuses stopped when I was encouraging my cousin to make pesto from the basil plants I gave him and realized I was being a little hypocritical since I'd never made it myself. I had nuts left from my cashew date balls, plenty of basil and such so I figured I'd give it a go and throw it together.
Here's what I used for mine:
20 big basil leaves
2 oz raw unsalted cashews (Nut Bar brand)
3 1/2 tbsp olive oil (I had 4 tbsp on hand in case I needed it but I didn't)
1 oz Trader Joe's Parmesan, Romano & Asiago Cheese blend
1 cup Trader Joe's organic baby spinach
(Makes 10 servings)
I put the basil, cheese and cashews in the food processor and gave it a whirl while drizzling the olive oil in the escape hatch. (I always picture the ingredients hatching a plan to get out of the processor before I press the pulse button. This is what lack of co-workers does to me.)
Then when it's broken up and just starting to come together, I grab the spinach and add it to the pesto party.
The finished product is a great marinade for meats or coatings for pasta or whatever your little heart desires!
I know...there are people gasping in disapproval that there's no garlic. I didn't have any. I didn't need it because it was awesome on its own. I'll make it with some in the future but I actually made something better with it but you'll have to wait until next week for that one!
Nutritional Info (per serving- recipe makes 10 servings): Calories 78 Total Fat 8g Sat Fat 1g Poly Fat 1g Mono Fat 4g Cholesterol 1mg Sodium 15mg Potassium 5mg Total Carbs 2g Protein 1g Vitamin A 4% Vitamin C 2% Calcium 2% Iron 3%
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