This is a fantastic condiment...that's right pesto means paste, and like most Sicilian Farmhouse dishes it does not contain cheese!
Try this slathered on baked potatoes, grilled or roasted vegetables, pasta and gnocchi of course..it also makes a great "garlic " bread..smother on French Baguettes then bake for 10-15 mins at 350f wrapped in foil!
This makes about 2 cups which may be stored in sealed jars for up to a week in fridge...although once made you WILL be eating it from the jar!!
8 cloves garlic smashed and minced approx 4 generous tbsps. ( you may also add more but def. NOT less)
2 cups fresh spinach..wash well until all sand is removed and then air dry See The Great Granny Diet Vol #1 on http:/www.amazon.com/kindle
( try and use field NOT micro greens as they have more flavor, and DO use the stems)
1 cup washed and picked & air dried parsley leaves
1 cup picked and washed, and air dried basil leaves
1 1/2 cups walnut or pecan pieces
1tbsp dried tarragon
1 tsp sea salt
1/2 tsp ground black pepper
1/4tsp fennel or anise seed (do not use star anise)
1 cup extra virgin olive oil
Place everything into a food processor bowl except the oil & blend until the mixture is smooth, scraping down the sides ( this was originally done in a mortar and pestle).
Slowly drizzle the oil in as you blend ( as with making mayonnaise, if it curdles add 1 tbsp boiling water and continue to mix)
When all oil has been added check for added seasonings and them place in sterilized bottles and seal....you will be tempted to lick everything this paste adheres too!
Fabulous easy dining
Variations:
you may add:
grated cheese or vegan cheese,
Chopped pitted olives (but omit the sea salt)
in place of spinach try young kale or turnip greens
Also you may prefer the paste more chunky so add the walnuts after adding the oil and process less.
For fish eaters try some drained and minced anchovy fillets, or salted sardines.
Fantastic eating any time of year!!!
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