Spinach Basil Pesto

Just when I thought summer produce was pretty much done, I came home with a bag full of basil, spinach, eggplant and a tomato from my CSA!  To celebrate I whipped up a batch of spinach basil pesto.

Short on nuts, I used some ground almonds, but you should feel free to use whatever you have on hand (pinenuts, walnuts, hazelnuts...).  While it would have gone well with pasta, my spinach basil pesto found different fates.  Quite a few grilled cheeses were made with pesto and tomato jam- a heavenly combination if you ask me :)

Grilled cheese with spinach basil pesto and tomato jam, roasted green beans on the side

Another tasty use was in a side dish of some roasted eggplant and fresh tomato slices.  Layered with spinach basil pesto and topped with some Parmesan, an elegant side dish was thrown together easily!  Layer in some mozzarella, and you've got a more substantial appetizer/side.

Spinach Basil Pesto
Recipe by Shannon
Yield ~1c

1c packed basil
2c packed baby spinach
1-2 garlic cloves
juice of 1 lemon
2-3T almond meal
extra virgin olive oil
salt and freshly ground pepper, to taste

Add all ingredients (basil through almond meal) to a blender or food processor and with the motor running, drizzle in olive oil until it's well combined  (you'll probably use 1/4-1/2c).  Scrape down the sides as needed, and season to taste with salt and pepper.


What's your favorite use for pesto??