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This recipe is from Ann Lovejoy's "Fresh From the Garden Cookbook". It is my favorite pesto sauce. Dr Thompson likes it with more basil, so I often use 2 cups of basil and 1 cup of spinach. A traditional pesto will also have shredded parmesan cheese, so add a couple of tbsp. of that if you'd like. This freezes great. Freeze in an ice cube tray or just drop a heaping tablespoonful onto to a wax paper lined cookie sheet and freeze until solid then transfer to an airtight container and keep in your freezer. Pull out one tablespoonful or cube per serving at a time.
1 cup fresh basil, stemmed and shredded
2 cups spinach, stemmed and shredded
3 cloves garlic chopped
2 tbsp pine nuts or almonds chopped ( I use about 1/3 cup)
1/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
1/3 cup virgin olive oil
Combine first 7 ingredients in a food processor and puree to a coarse paste. Add oil slowly while processing to make a smooth paste. (I like it kind of chunky) Refrigerate leftovers in a tightly closed jar for up to 3 weeks. Top remainder with 1 tsp olive oil after each use. Makes about 1 cup.
Serve on your favorite whole wheat pasta or on polenta or as a dip with crackers or sliced baguette. It's great however you use it.
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