You can do whatever you want with this pesto recipe, but it's damn good stuffed into some baby bella mushrooms. You can even take your leftover pesto and make a yummy salad dressing with simple additions, or toss the remainder over some pasta or even better raw pasta - zucchini noodles. Like all good cooks i rarely measure - so go with your eye and your tastebuds. All recipes are below!
Pesto Recipe:
equal parts fresh basil leaves and spinach leaves (approximately 2 - 3 cups total)
raw pine nuts (approximately 1/3-1/2 cup)
approximately 1/4 cup olive oil (cold pressed extra virgin is best)
1/2 of a lemon, squeezed/juiced
1 clove garlic
sea salt to taste
(food processor or high speed blender needed)
easy as can be: toss in the basil and spinach, pine nuts, garlic, lemon, and a couple cranks of sea salt. Add about 1/2 of the oil, and process. You'll need to stop to scrape the sides down on the food processor, continue to process until smooth, adding the remaining oil as needed.
for the bellas: destem and degill by using the back of a spoon to gently scrape the inside gills away. wipe bellas with a damp cloth to clean. Spray the bellas with olive oil spray (if you have a mister), or rub olive oil on palms and lightly coat bellas. If grilling start scooped side down for just a moment, then flip and stuff, grilling the under side - these cook pretty darn quick. You could also stuff them with the pesto and place in the oven under broil for a few minutes - watch to make sure they don't burn.
Leftover pesto - salad dressing:
Combine 1/2 squeezed lemon, dash of balsamic vinegar, dash of olive oil, with one tablespoon pesto. Stir together, taste. If too thick add lemon, oil, or a dash of vinegar whichever is needed to suit your taste. Toss over a farmers market greens medley and a bouquet of colorful cherry tomatoes sliced in halves.
Raw pasta:
if you have a spiralizer (saldacco, spirooli, joyce chen) crank up a few zuchs and top with the pesto. If you are reading this thinking "what in the world is a spirooli?" you should google it. It's a great tool to turn veggies (like carrots, zucchinis, beets, and radish) into angle hair pasta. If you don't want to spend $30 on a hand cranking kitchen appliance, then use your veggie peeler to make fettucini style noodles. start at the base of zucchini and peel/slice away from you approximately 5 times, turn zuch slightly and slice again 5 times, repeat all the way around your zuch till your left with the seedy center. And there you go - raw pasta!
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