More Traditional Pesto
We use this as a sauce for pizza, on French bread. It probably has many uses and is very good for you!
I make mine in a blendtex blender: (
3/4 c. soaked almonds (soaked overnight, then drained. Use the liquid for soup or to water plants.) or pine nuts (not soaked.)
5-6 cloves of garlic
About 3 cups of fresh basil. (may be part spinach)
1/2 t. salt
¼ t. pepper
1 cup extra virgin olive oil
¼ c. fresh parmesan cheese
Process until fairly well mixed. Spread lightly on French bread that has been sliced lengthwise onto slices about 3/4 inch high. Add your favorite toppings--crumbled sausage, pineapple, artichoke hearts, fresh tomato slices, mushrooms, bell peppers, zucchini slices, etc. Cover with grated mozzarella cheese and convect broil until cheese and crust edges are lightly browned.
Pesto Improviso
Another version if you don't have fresh basil. The traditional fresh basil has been replaced with spinach and basil oil.
I make mine in a blender:
¼ c. walnuts
¼ to 1/2 c. pine nuts OR soaked almonds
5-6 cloves of garlic
3 cups of fresh spinach
1 t. salt
¼ t. pepper
1 cup extra virgin olive oil
¼ c. fresh parmesan cheese
2-3 drops of Basil essential oil or 1/2 tsp. ground basil
Process until fairly well mixed.
