Spinach Parsley Pesto

My favorite meal in Italy was a pesto dish in Liguria. It was so simple, a trofie pasta with green beans and pesto. To see it and other cool pasta, scroll down to "Trofie al Pesto" http://www.rusticocooking.com/pasta.htm

So, ever since then, I have had a love for pesto. A good pesto can go far, mix it with marinara sauce for a fresh taste, or layer it with béchamel and marinara in a lasagna. Here is a different kind of pesto to add to the repertoire. The walnuts make it ultra-healthy with omega-3s and serve as a protein source. So, just toss with pasta and you have a complete meal. I then took it a step farther and dared to delve into the world of fusion. I think it was successful but you can be the judge.

Pesto ingredients:
2 cups fresh baby spinach
1 cup fresh parsley leaves loosely packed
1/2 cup grated Parmesan cheese
1/4 cup walnuts
2 gloves garlic
1 Tablespoon dried basil
4 Tablespoon oil
4 Tablespoon water
1/4 teaspoon black pepper

Makes about 1 cup pesto


Assembling noodle mix:
1/2 box rice noodles
Handful of peas defrosted under running water
1 cup garbanzo beans rinsed

Its best to make ahead and store. Pesto will last at least 1 week in fridge and longer in freezer.

1. Add all pesto ingredients in blender. Stop every few seconds to loosen and help the blender. Add additional 1 tablespoon water, 1 tablespoon olive oil if blender is still stuck.

For freezing purposes:

2. Boil water, and add rice noodles, let soak for 8-10 minutes. Strain.

3. Immediately add 1/2 cup pesto or more to taste. Add peas and garbanzo beans. Stir and toss and enjoy. Drizzle with a little olive oil and garnish with basil leaf if desired.

View this post on Instagram

4 Most Popular Green Sauces you Should Know— all have about 5 ingredients or less. With a simple blender or food processor you can make these sauces to marinate proteins or vegetables, serve as a dipping sauce or as a condiment to bring a brightness to your meal. Most are primarily herbs which are full of antioxidants and great nutrition! So, try a green sauce today. It’s also a great way to use herbs that might be on their way out- so don’t throw them out. . Simple recipes below. ✈️🌎⤵️ . —Salsa verde🇲🇽- boil chiles, tomatillos, piece of onion in a little water for a couple minutes and then blend. Add cilantro. Great for shrimp, fish and all tacos. . —Chimichurri 🇦🇷- chop up parsley, cilantro, garlic, olive oil and red wine vinegar. Mix together. Great for steak or grilled veg. . —Pesto🇮🇹- blend basil, pine or walnuts, cheese, garlic and olive oil. Great for pasta, chicken, veggies. . —Sauce verte🇫🇷- blend herbs like parsley, chervil, tarragon, garlic, and lemon juice then stir into mayo. Great for fried potatoes and grilled fish. . #simplecooking #cooking #cheflife #bluezoneskitchen #healthycooking #herbs #greensauce #chimichurri #salsaverde #pesto #sauceverte #keto #plantbased #eatclean #greensauce #pestopasta #quickrecipes #marinade #grilled #california #garden #socalliving #onlinecooking #glutenfree #glutenfreerecipes #simplecookingcookingshow

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on May 3, 2020 at 10:29am PDT

Comment with Facebook