So last night I decided it was time for a show down with my basil plant.
It was just begging to be eaten. Not in the “a leaf here, a leaf there” sort of way I’d been eating it, though.
No, it told me it was ready to be plucked clean. So that’s what I did. Enter your basic pesto… with a twist!
Spinach Basil Pesto
- 1 C fresh basil leaves (packed)
- 1/4 C grated parmesan cheese
- 1/3 C olive oil
- 2 Tbsp pine nuts
- 2 cloves garlic
- 1 tsp pepper
- 1/2 tsp salt
- juice 1/2 lemon
- 1/2 C spinach
The spinach was a last minute addition. I was feeling creative 🙂
Toss it all into a food processor and give it a whirl!
Ahhhh, I love food processors. 🙂
Enjoy! I sautéed some veggies in it…
..and had them with cannellini beans over spaghetti squash, which I cooked in the microwave.
I just cut it in half, scooped out the seeds, placed half of it inside facing down on the plate, and microwaved on high for 8 minutes. Done and done!
The pesto was really yummy. However, I decided spaghetti squash is just not my favorite, at least when it’s substituted for pasta.
I just like pasta better! I think I’d like spaghetti squash much better as a side dish as opposed to the main course 🙂 I’ll do some experimenting with the leftovers!
What do you think of spaghetti squash? If you like it, what’s your favorite way to eat it?
Stay tuned… I made something else very creative in the kitchen last night that I think ya’ll will LOVE!