INGREDIENTS

2 c Loosely packed fresh Genovese Basil
1 c Fresh Spinach
2-3 Cloves of garlic, more if you like it garlicky
1/3 c Unsalted almonds, walnuts or pine nuts
2/3 c Extra Virgin Olive Oil
½ c Pecorino or Parmesan Cheese, grated
Salt and Pepper to taste

PREPARATION

Combine in food processor the garlic and nuts.  Pulse until coarsely chopped.  Add basil and spinach until work-bowl is full but not packed.  Add oil and process until fully incorporated.  Add salt and pepper to taste.  Add cheese and process until just incorporated.

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

Credits

Great Pesto Recipes from Mary Lacklen and John Jones.

While it is a little early for fresh local basil,  spinach and kale make a nice pesto.  Enjoy this chilled northern Italian sauce on warm pasta or cold crustini.

INGREDIENTS

2 c Fresh kale, washed well and torn into smaller pieces
½ c Fresh flat-leaf parsley
½ c Fresh basil
2-3 Cloves of garlic, more if you like it garlicky
1/3 c Shelled pistachios
2/3 c Extra Virgin Olive Oil
½ c Pecorino or Parmesan Cheese, grated
Zest of one large lemon
2 T Fresh lemon juice
Salt and Pepper to taste

PREPARATION

Combine in food processor the garlic, lemon zest, lemon juice and nuts.  Pulse until coarsely chopped.  Add kale, basil and parsley until work-bowl is full but not packed.  Add oil and process until fully incorporated and smooth.  Add salt and pepper to taste.  Add cheese and process until just incorporated.  Do not over process.  

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

INGREDIENTS

1 c Fresh arugula
1 c Fresh spinach
½ c Fresh flat-leaf parsley
½ c Fresh basil
2-3 Cloves of garlic, more if you like it garlicky
1/3 c Unsalted Cashews
2/3 c Extra Virgin Olive Oil
½ c Pecorino or Parmesan Cheese, grated
Zest of one large lemon
2 T Fresh lemon juice
1 T Curry Powder (more or less to taste)
1/3 c Roasted red peppers, diced
Salt and Pepper to taste

PREPARATION

Combine in food processor the garlic, lemon zest, lemon juice and nuts.  Pulse until coarsely chopped.  Add arugula, spinach, basil and parsley until work-bowl is full but not packed.  Add oil and process until fully incorporated and smooth.  Add salt and pepper to taste.  Add cheese and curry and process until just incorporated.  Do not over process.  Stir in roasted peppers.

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

INGREDIENTS

CURRY BASIL PESTO
1 c Fresh arugula
1 c Fresh spinach
½ c Fresh flat-leaf parsley
½ c Fresh basil
2-3 Cloves of garlic, more if you like it garlicky
1/3 c Unsalted Cashews
2/3 c Extra Virgin Olive Oil
½ c Pecorino or Parmesan Cheese, grated
Zest of one large lemon
2 T Fresh lemon juice
1 T Curry Powder (more or less to taste)
1/3 c Roasted red peppers, diced
Salt and Pepper to taste

PREPARATION

Combine in food processor the garlic, lemon zest, lemon juice and nuts.  Pulse until coarsely chopped.  Add kale, basil and parsley until work-bowl is full but not packed.  Add oil and process until fully incorporated and smooth. Add cheese and process until just incorporated.  Do not over process.  Add salt and pepper to taste.

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

Serve on a crostini with a layer of goat cheese, topped with pesto and finished with a dollop of pickled beets