Cooking with Nizai - Spinach Pesto
By far the handiest device you can arm yourself in the kitchen with is a Mortar and Pestle. Its a food processor for people who aren’t lazy.
It’s also great for beating people over the head with if they break into your house.
Anyway, I put together this little recipe as a way to get rid of excess spinach at the end of the week. I love my spinach but I usually end up with a fair bit left over decomposing in my fridge, so catching it before that stage can yield a tasty reward.
Git yourself these ingredients…
A bunch of chopped spinach leaves, enough to fill your mortar to the brim.
Tablespoon or two of pine nuts (or nuts of your choice, Cashews work good too)
6 tablespoons of kwolity olive oil.
2 tablespoons of grated parmesan cheese.
Salt, pepper and oregano to taste.
Mush up the spinach leaves with your pestle, using some olive oil as lubricant until you have a nice dark green slush at the bottom of the mortar. Add the pine nuts and cheese, then bash it all together, the mixture will lighten up until its a fluorescent green. Add oil to lubricate it and keep the mixture from sticking to the side of the mortar. Add salt, pepper, oregano and git ‘er done.
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