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 sautÃ©ed 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!