Pesto is a popular Italian dish. I come from a traditional Maltese heritage. With a history going back to 700 BC. Greeks, Romans and Phoenicians at some point in time, had settled on the Island of Malta. Our cuisine shows strong Sicilian and English influences as well as influences of Spanish and Provencal cuisines.
Pasta was a main staple at our dinner table. I love all the memories that resurface over the dinner table, especially during the holidays. It was always a tradition to have pesto. We would eat it with a slice of French bread. Another favorite after school snack was tuna, olive oil, salt and pepper, tomato paste and capers. And lots of French bread.
For me, basil is a very strong herb so today I experimented with a package of Fresh Express 50/50 salad mix. It’s half spinach and half spring mix.
I made this delicious pesto-like sauce.
This sauce is quite versatile. You can use it to replace the red sauce on a pizza, You can spread it on a chicken sandwich or you can have it with your favorite pasta shape.
Yields 1 cup
2 PP per two Tablespoons
- about 3/4 of the package of 50/50 mix
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped California walnuts
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons water
- 1 clove garlic chopped, or quartered or sliced
Place 50/50 mix, walnuts, grated parmesan, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
The pesto served over spinach spaghetti was a huge hit with the hubby. This is definitely one that I will make again.
Have you experimented with using other herbs besides basil to make pesto?