Basil pesto has become a staple in my vegetarian diet. I grew up watching my grandmother carefully harvest, wash and dry her basil crop to prepare jars upon jars of neighborhood famous pesto.
I love, love - LOVE pesto on:
Pasta of all shapes
Zoodles (zuchinni noodles)
Grilled eggplant
Portobello mushrooms
Pizza
Eggs
I've also heard people rave about pesto on eggs, chicken and shrimp, which I'm sure is also delicious if you are a meat and egg eater.
I felt like getting creative, and wanted to serve up a healthier version of traditional basil pesto for our team lunch last week, so I concocted a different variation. If you want to see the brightest, most naturally derived green color, whip up a batch of this! (note to self: make this next year for St. Patrick's Day)
Ingredients
4 cups frozen peas (slightly defrosted)
4-5 cups fresh spinach (or frozen broccoli, slightly defrosted)
6 sprigs fresh rosemary (or 1 cup fresh basil)
0.5-0.75 cup olive oil
0.25 cup hot water
1 tsp. pink Himalayan salt
Process:
1. Toss all ingredients into a food processor, or high powered blender, and blend till smooth, adding more warm water as needed till you have the consistency you desire. That's all! Your puree is essentially ready to eat.
2. Gently warm the puree if you are going to use it to top noodles, zoodles or rice. Or simply use your puree straight from the blender as a base sauce for your pizza, or any way you plan to enjoy this delicious and nutritious mixture.
