As promised.

Last night, I ran out of my basic pesto. I know, it’s a grievous event. And then, I realized that I only have half the amount of basil that I’d normally use. So I rummaged around my refrigerator, and found a package of spinach in the bottom drawer–luckily, also, because it was probably on the verge of rotting. Pesto-ing the spinach would save it. I tend to freeze half of my pesto batch anyway (and you should too, it keeps very well). Otherwise, I’m fairly capable of finding other people to share the pesto with.

Eat, and you shall never buy lazy-man’s pesto again.

1 cup basil leaves
1 cup spinach leaves
~1/2 cup olive oil
~1/2 cup parmesan cheese
~1/2 cup pine nuts (or walnuts, or almonds… it depends on your preference)
2-4 peeled, chopped garlic cloves
More garlic (yum!)
1/2 cup sundried tomatoes OR red or yellow bell peppers
(or some combination of the two. Let your taste buds and experimentation guide your pesto adventures).
In the food processor, chop the garlic, nuts, basil, and spinach. Once it has reached a fine and consistent texture, add the parmesan cheese, then slowly add olive oil as the machine is grinding. Food processors almost always have a little hole on the lid, designed specifically for adding oil to things like this. It regulates the rate at which things are added to what’s being chopped/ground. After the olive oil is added, with the food processor off, take some sort of utensil and scrape the sides of the container down to help mix everything in. Then, let the food processor work its magic for 1-2 minutes. Your pesto should be amazing by then.