May 13, 2012

Spinach-Herb Pesto

This is the time of the year that there never seems to be enough time. Between end of the year school madness, t-ball, birthdays, holidays etc. I always seem to be behind. I would love to say that I have hours everyday to prepare complex great tasting meals, but the reality is that I don't. There are nights that I can spare a couple of hours to prepare dinner, those are the nights that my three-year-old actually decides to take his afternoon nap. I love those naps when they happen, I am able to get so many things done! However, the majority of the time my youngest refuses to nap and my days are hectic at best. So to the rescue comes my trusted menu plan. Each week I have at least two very easy recipes that takes less than a half an hour to make start to finish. One such recipe from the March issue of Southern Living magazine is for Spinach-Herb Pesto and takes a total of 15 minutes and is full of fresh vegetables.
This recipe 10 ingredients. It takes 15 minutes, all of which is active and makes 3/4 of a cup of pesto. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. There is no need to overly chop the herbs and veggies before placing them in the food processor, the machine does a great job on its own. I would recommend using a food scale and measuring 2 ounces for the cheese, 2 ounces was a lot more than a 1/2 cup according to my measuring cups. I followed the remainder of the recipe as written.

Pesto is one of my favorite dishes and this recipe turned out very well. The lemon flavor compliments the herbs and spinach nicely and the overall taste was delicious Both of my children ate their servings happily and had no idea that they were eating spinach instead of regular pasta. An easy way to add more spinach and herbs to your dinner table.

For the recipe go to Spinach-Herb Pesto.
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