I enjoy homemade pesto so much more than store-bought. Maybe this was more like dip on top of pasta, but either way I’ve been munching it the past two days and it’s delicious. Note that measuring is for fools.
You will need:
1/2 bag frozen artichoke hearts (cook in microv)
handful frozen spinach (cook in microv)
large handful of walnuts
1/4 c olive oil
1/8 c sunflower oil
3 garlic cloves
assorted dashes of spices ex. basil, oregano, red pepper flakes, cayenne
large pinch of salt
Process everything in a food processor until creamy, cook pasta and top with pesto. Mangia!
The only addition I would’ve made is some lemon juice - naturally I had a lemon and totally forgot to use it.
C25k went well this morning and I’m stoked for tomorrow.
Little Secrets: Passion Pit
500 Miles: the Proclaimers
You Get What You Give: New Radicals
Leeds United: Amanda Palmer
Legs: PJ Harvey