Pesto on Mirepoix Monday

Throw these things into your food processor to puree:

1 Mirepoix

1 clove garlic

2 cups spinach (frozen or fresh)

Handful of fresh basil

½ cup some kind of nut (almond, sunflower, cashew)

¼ cup some kind of oil (optional)

¼ cup of citrus juice (orange, lemon, lime)

½ Parmesan cheese (optional)

salt to taste

Pour on grilled chicken... or pasta ... or make a pesto grilled cheese sandwich... or top this frittata.  The possibilities are endless.  

This pesto also makes a great dip by itself for veggies or chips.

Skip the cheese and you can go vegan.

...

As a side note, make sure your blender is put together correctly and everything is on tight.  I mean, just in case you are getting ready for a bride, mother-of-the-bride, and maid of honor to come over for  a wedding planning brunch.  I'm not saying that your pesto will end up all over your kitchen.  But it just might.  Consider yourself warned.

What's Mirepoix?  Learn about it here.