Three fourths of us in the family are crazy for this pesto! That's right, even though Sasha's favorite color is green, there's no way she would touch this. We've only started making pesto this year when I recently bought a blender. In the past I never wanted a blender or food processor because of the cleaning hassle, but my other daughter Gianna talked me into it. She wanted to make her own smoothies. I gave in because Starbucks smoothies get expensive!!
Now that we're living on a single income (not for much longer hopefully), I've tried to scale back on expensive luxuries. So instead of pine nuts, I've subbed in walnuts. You can also use almonds, and remember to buy from the bulk section where they're less expensive! Also instead of basil, I've used spinach. We'll call this pesto for the poor....
We love it on sandwiches, in pasta, and right off the spoon. It still has a basil flavor from the Tuscan Herb Oil. If you ever buy fresh mozzarella in herb oil, don't let the herb oil go to waste after the cheese is eaten. Use it to make pesto or hummus! My friend Frankie & I discovered this idea when we were on a CBS affiliate cooking segment once.
- 2 cups of spinach leaves
- 1/2 cup of grated asiago cheese
- 1/2 cup of Tuscan Herb Extra Virgin Olive Oil
- 1/3 cup of walnuts or almonds
- 3 garlic cloves, peeled
- salt, to taste
- Blend all the ingredients together with the spinach on top until the desired consistency is reached.