Spinach Pesto
4 cups spinach, lightly chopped
1/4 cup toasted pine nuts
6 garlic cloves, lightly chopped
S&P to taste
3/4 - 1 cup extra virgin olive oil
1/4 cup Parmesan
Pulse the garlic & pine nuts in a blender or food processor for a few seconds. Add the spinach, salt & pepper and pulse until blended. With the blades running, slowly add the evoo and blend until fully mixed and then slowly add the parmesan. The pesto can be stored in the refrigerator (or frozen for a longer period of time). Store the pesto in an airtight container and pour a layer of evoo over the pesto.
Twice Baked Pesto Potato
1 russet potato
1 tbsp of butter
2-3 tbsp of pesto
1 dollop of sour cream, garnish
1 tsp of chopped garlic chives
Pre-heat the oven to 400 degrees. Poke holes into the potato and wrap in foil. Bake the potato for 1 hour.
Once the potato has been baked, scoop out the cooked potato flesh (leaving the skin in tact) and set aside in a bowl. Add the butter and pesto to the bowl and smash the mixture together with a fork until nice and fluffy. Refill the potato skins with the smashed mixture and bake for another 20 minutes until the top is slightly browned. Add a dollop of sour cream to the top and a sprinkle of chives.
Garden Update: My vegetables are flowering. I hear this makes the vegetables bitter but i kinda want them to seed so i can use the seeds for next season.
Spinach Flowers
Tomato Flowers
Basil Flowers
