I’m known for not following recipes, and Pesto is no exception. I mean it’s just green stuff and EVOO right?
I made some the other night based loosely on a recipe I found…but never mind that, we are going rogue.
Just like I did when I got in the kitchen.
My usual Pesto is made up of a few handfuls of baby spinach, some pine nuts, EVOO, garlic, cilantro and salt…and a smidge of pepper because I think everything needs a smidge of pepper.
But this recipe that shall not be named had asparagus in it. TOTALDROOL….So I followed that part of the recipe…ignored the rest…
Here’s what you want to do and trust me you won’t regret it.
Chop and cook the aspagrass (don’t you call it that too?) just a little until bright green. How much? I DON’T KNOW, however much you want. OK, so maybe I didn’t read that part. I added a bunch and didn’t use the bottom 1/3 of the stalks.
The rest is my basic pesto, and if it’s not REAL pesto, I don’t care, it’s delish….
- Toast the pine nuts.
Start throwing stuff in the food processor:
- 3-4 handfuls of spinach leaves
- 1 handful of pine nuts
- the cooked aspagrass
- a shake of sea salt
- a clove-ish of garlic (I don’t use that much, not a garlic person)
- a big pinch of dried cilantro, or if you shop (heh), buy it fresh and throw in a leetle person’s handful
Then start grinding the food processor….while it’s grinding away, add about 1/4 – 1/3 cup of EVOO, and yes I’m guessing…
Taste it about 4 times in case you want more of something else.
Wait, we forgot the SMIDGE OF PEPPER…PUT IT IN THERE
Now you have to taste another 4 TIMES…just to be sure.
Oh wait! You forgot to cook the Barilla Yellow Box Pasta?
NO WORRIES, grab some tortilla chips and Pesto away!!
Cooking Domestic Hack Style!