Im waiting on Alex's procedure to be done, and we all know that's when I get my best writing done. I've got a plan to record a YouTube video series on delicious sauces, and I think since I already have the stuff to make pesto im going to make it this weekend.
Traditional pesto was generally attributed to Genoa, Italy, in the 16th century. It's been used in a variety of versions since then. The version were all used to seeing in the grocery store has garlic, pine nuts, plenty of basil, Parmigiano and olive oil.
Im calling it a pantry pesto because im using spinach instead of basil and almonds instead of the pine nuts. When I worked at Mercato we used slivered almonds, and when I worked at the school we used half spinach half basil and sliced almonds. So it feels like I'll be ok. I used some purple garlic that was very potent flavored, so I had to add some extra olive oil and pepper to even out the flavor.
The traditional way was using a mortar and pestle to grind everything into a paste but I didn't have that kind of time this week. I used my mother's food processor for quickness. First I added 2 large garlic cloves a half cup of almonds and like 3 tablespoons of oil and blended it as smooth as possible then add your leafy greens, I used spinach. Once that's blending add another about 3 tablespoons of oil drizzled im the blender while it's running to keep it smooth. Add a pinch of pepper and move the sauce to a bowl to fold in your like half cup of Parmigian cheese. Taste to see if the garlic is to much or if it needs salt. I eat mine with the baby naan breads, on a crustini, or as a pasta sauce and lots of olive oil and starchy pasta water.
No matter how you eat it your pantry pesto it will be herby and garlic rich healthy condiment or sauce, and hopefully you come to love as much as i do.
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