Peter and I got hungry for pesto pasta this weekend. I dug out this favorite recipe from Food Renegade (http://www.foodrenegade.com/almond-spinach-basil-pesto/). Its a delicious combination of basil, spinach and roasted almonds making a slightly healthier pesto.
I use Blue Diamond roasted almonds and skip the roasting part of the recipe. I also recruit little fingers to help pull the leaves off the stems of Basil. I double the recipe and throw a container in the refrigerator for later. Or you can get fancy like my mom and fill ice cube trays in the freezer so you can easily pop out a portion at a time for cooking.
But for me? I will eat this entire container of goodness well before it goes bad…
Finally getting to cute this beautiful stuff!
Voila! Tossed with angel hair pasta and rotisserie chicken!