Pesto Love

Well friends, sometimes all you need is a giant bowl of pasta to cure all that is wrong in the world. And even if it’s not truly a cure, it’s a personal favorite. Something about a few simple ingredients tossed in a dish that are just as savory as something that’s been roasting for hours.

I was craving pesto, but unless you’re growing a pine nut tree in your backyard, those suckers cost an arm and a leg. I was inspired by this recipe for arugula pesto, but made a few tweaks based on what I had in the fridge. Hope you enjoy.

Spinach-Pistachio Pesto

2 cups spinach (rinsed and dried)

1 garlic clove

1/2 c shelled pistachios

1/3 c olive oil (plus more for consistency)

Parmigiano-Reggiano cheese

Lightly toast pistachios in a pan. In a food processor, blend spinach, garlic, pistachios and oil.  Add more oil to reach desired consistency. Transfer to dish, sprinkle with cracked pepper and grated cheese. Store in refrigerator or serve immediately. Great accompaniment to pasta or topped upon crostini.

Note: If you are not in possession of a food processor, fear not! Smash the garlic with the back of  your knife and chop the spinach. Place the pistachios in a sealed bag, crush with the back of a heavy pan and use a blender to combine ingredients.