Pesto for the masses

This pesto recipe is really just adapted from a classic recipe and made to go a little further.

4 T pine nuts

2 T walnuts, chopped

1-2 C Basil leaves

2-3 C fresh spinach (about one bunch)

4 cloves of garlic

1 tsp salt (or to taste)

splash of olive oil

 

Place the pine nuts and the walnuts on a dry frying pan and toast until just brown.  Put nuts, basil, spinach and garlic in a food processor and blend until desired consistency.   Slowly pour in oil with blender running and then add salt.  This sauce can then be mixed with cooked pasts or gnocchi.  In order to add some more flavor to this dish I added some chopped tomatoes, you could also use chopped sundried tomatoes.  I served this with some homemade seitan and a mixed green salad.  Mmm Serves 5-6