Home » in the kitchen » spinach and basil pesto with almonds

spinach and basil pesto with almonds

Well, I do believe I have done everything within my power to put off having to write.

I have washed the dishes (something of a chore when you’re nine months pregnant and the kitchen is about nine hundred degrees),  I have dried the dishes. I have filled my water bottle, drank the contents and refilled it – several times. I have meticulously removed the pregnancy beard from my pregnant double-chin and watered all the house plants.

It’s hard to write about food when any day, any hour you might be launched into labor and find yourself giving birth to a tiny human being. In all honesty, it’s rather hard to do anything but fidget around and… wait.

Fortunately, the need for sustenance has not disappeared with my interest in the world at large – we still need to eat, and in spite of the fact that my mom has been invaluable in the area of preparing and providing meals for us, there are times when I find myself needing to actually cook something on my own. Yesterday afternoon was one of those times. I made pasta with fresh spinach pesto sauce that I whipped up in my little blender contraption and it was actually quite good.

I used the last of the spinach harvest that had been stashed away in the fridge as well as the leaves from the basil plant that lives on the kitchen window sill. Mixed with some parmesan cheese, almonds (since I didn’t have pine nuts), garlic and olive oil, it made a delicious sauce for the pasta and the extra will no doubt be used as a spread, dip or topping for homemade pizza.

Spinach and Basil Pesto

makes roughly 1 pint of sauce

1 large handful of fresh spinach leaves, torn

1 equally large handful of fresh basil leaves

3 cloves garlic, peeled

1 handful of unsalted almonds

3 Tablespoons grated parmesan cheese

1/2 teaspoon sea salt

1/4 cup extra virgin olive oil (since the oil is a big part of the recipe, don’t skimp – use the good stuff, you won’t regret it!)

1/4- 1/2 lb pasta, cooked and strained

The actual production of this sauce is ridiculously simple, everything gets thrown into the blender or food processor and then blended or processed until it’s a creamy, delicious sort of mess one wants to eat by the spoonful. You might find yourself ripping off hunks of bread and sopping up the pesto right there and then and making boxed macaroni and cheese for the rest of your family (who will never know what they’ve missed). I will warn you that the possibility of having small bits of spinach and basil cling to your teeth exists and that you should plan accordingly lest the rest of the family get an inkling about the sudden menu change.  This is one of the many reasons why I advocate having a mirror somewhere in the kitchen to use for last minute face checks so that one doesn’t head into the fray with, say, chocolate cake batter smeared on the corner of one’s mouth, or the remains of devoured pesto crying out from the in-betweens of one’s teeth.

In the end, who ever ends up eating this will not only get a shot of heart-healthy, iron-fortified, garden-fresh spinach, but a good dose of anti-oxidants and anti-inflammatory power from the basil and garlic. Almonds add satisfying textural interest as well as a bit of protein. This is a healthy green food that makes the fact that you’ve eaten two servings of pasta a little less reprehensible, at least in my book!  You can toss the pasta with as much pesto sauce as you like then top it with cheese and – viola, lunch or dinner is served.

If you do happen to have any remaining when all is said and done simply store in a jar in the fridge. The oil may thicken up a bit but a few minutes left on the counter will return the pesto to it’s former, creamy state. Enjoy!

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"The only time to eat diet food is while you're waiting for the steak to cook." Julia Child

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