I served this pesto for dinner shortly after my girls devoured some delicious cookies. Believe it or not, my girls all commented, “Wow, this pasta is better than cookies!!”
As pesto is usually a combination of basil, olive oil, garlic, and parmesan cheese, and sometimes pine nuts, I find it to be quite strong. So I cut down the basil a bit and substitute it with spinach and broccoli. It is quite good….perhaps even better than cookies! And for sure it’s definitely a lot healthier and more mild than the traditional pesto.
Take it from her — it’s the best pesto!!
I have adapted (perfected?) the recipe from The Joy of Cooking. Here’s my version:
Process in a food processor to a rough paste:
3/4 c basil leaves
3/4 c spinach (best if fresh)
1/2 c broccoli (pre-steamed for only 1 1/2 minutes)
2 garlic cloves
1/2 c parmesan cheese (not Kraft – get the real stuff — you’ll be glad you spent the extra buck or two)
With the machine running, add
1/2 c extra-virgin olive oil. For a healthier version, you can add 1/4 c. olive oil and 1/4 c. chicken broth.
Serve on warm pasta. Serving cookies before dinner, optional.