I like pesto. But since becoming pregnant, it has become something I could do without. Until I came across a recipe for Spinach Basil Pesto from Two Peas and Their Pod. Since I haven’t had it in months, I wanted to give this recipe a try and see how I would feel about it. And I thought this was another great opportunity to use fresh basil from my herb garden. This recipe is incredibly easy and quick to make. And it is nut free which is a bonus if this is an allergy you need to worry about.
You put all ingredients in a food processor and blend. That’s it!
And yes, I did enjoy it very much! How can you not? Just look at that amazing color! I think I am past the I hate pesto because of pregnancy phase.
What’s great about pesto is you can use it in so many different ways. The night I made it, the pesto was put on pasta with grilled chicken and some grated parmesan cheese. A delicious and easy meal for a summer night.
More recently, Matt and I enjoyed the pesto on homemade paninis, which we have quite often.
I hope you give this recipe a try. I am glad I did!