Funny thing about pesto. You can use pretty much whatever kind of leafy green thing you want. I used to dislike fresh basil, it was just way too perfume-y for me to eat. Then I grew basil in my little herb garden. And I fell in love with it. I made pesto last summer to put in ground turkey burgers, which were a huge hit with everyone in the family. Surprising to me, since my husband isn't very fond of fresh basil. But it takes on such a unique flavor when cooked. At the bakery where I work, we make Arugula Pesto, which led me to think about replacing some of the store bought expensive basil leaves with fresh spinach. Guess what? It was delicious! I made Kalyn's Baked Chicken Pesto and I loved it! The hubby, not so much :/ That's okay, it left me lunch for a few days. Another thing about pesto? It can be frozen. Wonderful since I plan on planting more this summer and making tons and tons of pesto and putting it in the freezer for future yummy recipes. So here's how I made it.
Pesto (adapted from Food Network)
4 cups packed fresh basil leaves (or a mixture of fresh spinach and basil)
4 cloves of fresh garlic
1/2 cup pine nuts (or almonds)
2/3 cups olive oil (or canola oil)
1 cup grated Parmesan cheese
In a food processor cup, combine, basil, garlic and nuts.
Pulse to combine and chop finely. Slowly stream the oil into the processor and process until smooth. Add Parmesan cheese and process until just incorporated.
You can use it now or pour everything into a freezer food storage bag and press all the air out. Freeze flat so you can have more room in the freezer. And don't forget to date and label the bag.
That's it! Super easy and delicious!