Over the past four years I have worked hard, with comical failures along the way, and now I can manage. I am so thankful for this. Many of you know how I love to share a meal with family and friends. I believe there is something about food that draws us together, begs us to linger, and soothes our frantic souls. Now that I am able to contribute to that aforementioned food, my joy has doubled.
This past week a dear friend held a birthday party, requesting her guests bring only wine and a favorite appetizer. This pesto is that. It's not always an appetizer, of course, but became one. And one of much talk; seeing as another dear friend had given us garlic tops the day before. You can read about garlic tops here. What fun that this simple food became a conduit of laughter and birthday happiness.
Thank you Kelly for the beautiful photo, now here is my simple version of this classic recipe...
Spinach Basil Pesto with Garlic Tops
Ingredients
- 3 - 6 cups baby spinach leaves (depending on desired flavor)
- 3/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 2 tablespoons garlic tops, chopped (can substitute 4 cloves chopped garlic)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup extra-virgin olive oil
Directions
- Blend 3 cups of the spinach along with basil, Parmesan cheese, garlic tops, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Add the remaining spinach and drizzle the remaining olive oil into the mixture while processing until smooth.
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