Monday, July 25, 2011


So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...

(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)

To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

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Heather said...

I am so glad you are back. I was on my way to moving to Lehi, but got sidetracked to the Philippines for 6 months. I will be back in Lehi at the end of Nov. I can't wait. Then I can go back to making all your yummy goodness. Welcome back.

The Double Dipped Life said...

I'm a huge fan of pesto. This looks fabulous!

Valerie said...

Looks so good!

Anonymous said...

I love pesto and cant wait to try this variation.

Shelby said...

Welcome back! This pesto pasta dish looks delicious!!

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