Tuesday, May 27, 2014

Pesto Prep

The rain has decided to water my garden today, so it is time to take some of my fresh pesto.  I avoid using nuts in my recipe as a few friends and kids or friends have tree nut allergies.  Today it is Fresh Basil, Fresh Spinach, Goat's Milk Ricotta, and a little love going into that blender.

Beyond the kitchen, I needed to wash off all the heavy soil and other stink from the last two days of gardening, so this morning it was an ultra cleansing round of olive branch to calm down the red from the sunshine overload and clear away the remaining fertilizer from under my nails.  Laundry is going, kids are comfy int their respective seats, one napping and one with a cup of chocolate raw-milk... so I'm off to the kitchen for a bit!

  • 1 1/2 cups baby spinach leaves
  • 1 cup fresh basil leaves
  • 1/2 cup ricotta cheese
  • 1/2 cup grated parmesan
  • 3 cloves garlic peeled and chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup extra virgin olive oil

Blend the spinach, basil, ricotta cheese, parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Pesto Prep

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