Economical Pesto

Skip the expensive pine nuts and basil that usually go into making pesto. This recipe uses walnuts and spinach. And, it tastes really good.

Spinach Walnut Pesto

  • 1 C chicken broth
  • 10-oz baby spinach
  • 2/3 C Parmesan cheese (optional)
  • 1/4 C extra virgin olive oil
  • 2 cloves garlic
  • salt, pepper to taste
  • 4-oz walnuts, chopped

Directions:

  • Heat 1 C chicken broth to a boil. Remove from heat.
  • Using food processor, work in batches to grind spinach, nuts, chicken stock and garlic.
  • Transfer to a bowl. Stir in cheese and olive oil. Taste. Then season with salt and pepper if needed.

Pesto is usually made with cheese, but you can leave it out.

Freezing Pesto: Don’t add the Parmesan cheese in the final mix. It freezes better. Add the cheese after frozen pesto is thawed out.

Other uses for pesto: • spread on a roasted-vegetable sandwich • stir into vegetable soup • thin with water and vinegar for a salad dressing • mix with mayonnaise to make a dip for vegetables • stir into mashed potato • use as pizza sauce

I believe I got this recipe from Rachael Ray’s site.

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