For the gardeners out there, while you are waiting for your fresh basil, try this delicious Spinach Pesto:
10 oz spinach
2 T pine nuts or walnuts
1/4 c parmesan cheese (or nutritional yeast if you want to make it vegan)
1/4 c extra virgin olive oil
1/2 t granulated garlic
salt
Place all ingredients in blender and pulse until smooth, scraping sides of bowl as necessary. Add water or olive oil if necessary to reach desired consistency.
We used it on pasta and also on broiled chicken. Would be great on pizza dough, with or without more cheese and other toppings.
Recipe compliments of Penzeys Spices, Early Summer 2011 catalog
