Pesto: The Green Mean Fighting Machine
Green is Good
Sometimes eating our greens can be difficult. We boil it, slather it in fat, roll it in cheese or meat, smother it in salt, or just feed it to little Rover. We torture ourselves to attempt to eat these verdant food stuffs with the knowledge that , yes, it's good for you. As with most things that are good for you, sometimes we don't find it that palatable. However, that doesn't have to be the case. Green can be good. Green can be yummy. Green is great. Only if you allow it to be. Sometimes the best things don't require too much assembly or cooking. In fact, somethings are just better raw. One of my favourite green fighting foods is pesto. Pesto with pasta is a great meal that can be eaten at anytime of the year, but is even more wonderful at summer because it requires minimal cooking. Using greens, oil, nuts, cheese, and a blender, pesto is an easy sauce to make to eat with whatever pasta you like, and is something that you will be sure to love, even though its green.
- 400 g spinach leaves, washed thoroughly and torn
- 3-4 cloves of garlic
- 70 g almonds (or any nut)
- 1 tsp dried basil
- 1/2 tsp salt
- 1 tbsp black pepper
- 100 g grated hard cheese (Parmesan preferably)
- 60 ml extra virgin olive oil
- cooked pasta
- Start off by placing some garlic, almonds, and spinach in the blender. Drizzle a bit of olive oil, just so the mixture has some form of liquid. Blend the mixture till the leaves are crushed.
- Continue to add leaves slowly to the blender, while adding olive oil. Add basil, salt, and pepper in between intervals.
- Once all the spinach has been pureed, add half the cheese and blend again. The pesto is complete. Mix well with pasta and add cheese on top. Enjoy!