Summer Garden PestoSubmitted by: CHEF_MEG
IntroductionThis pesto is bursting with flavor, making it the perfect addition to everything from dressings and pasta to soups and pasta salads. This pesto is bursting with flavor, making it the perfect addition to everything from dressings and pasta to soups and pasta salads.
4 ounces basil leaves, washed and dried (about 4 heaping cups)
1 packed cup baby spinach
2 tablespoons shallot, diced
2 cloves garlic
1 Anaheim or another mild pepper, stem removed and seeded
1 tablespoon toasted sesame seeds
1 tablespoon fresh oregano leaves, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Pesto freezes well in small quantities. Spoon into ice cube trays to freeze. Once frozen pop out and store in a zip-top bag for up to six months.
Don't let the heat of a food processor blade turn your pesto in to a brown mush; use the pulse setting.
Serving Size: Makes 1 cup, 2 tablespoons per serving