I’d like to start a trend, and I want it to take off like wildfire. I want to be known as a trend setter - Someone people listen, and come to for all the latest. I want to walk down the street, elbow the person to my right, point and say, “You see that right there? I started that.” The person on my right will look at me with a mixture of astonishment and admiration and say, “Wow – That was you? I can’t believe it! You are my idol!”
I’ll demure a bit and in my humblest voice will say, “Yes, it’s no big deal. I do this all the time. We even had t-shirts made… In case you’re interested.”
OK, that sounded much more humble in my head, but what can I say? We trend setters aren’t modest folk. Oh, and I’m not quite sure there will be t-shirts made. That was weird. Forget I said that.
I need you guys to spare me 5 minutes of your time. I’m going to start a trend. No, seriously – I am… Hear me out. It may take off – And I know you want to be the first to read about it.
Again, that totally sounded different in my head. Now it kinda sounds weird and slightly desperate.
Let’s start over.
I’d like you to jump on the walnut pesto Craze. Is there a Craze? There sure as heck will be…
Flow with me…
I wanted something green, and sorta nutty to spread on my crackers. I had a cup of basil, a cup of spinach, some garlic cloves, olive oil and walnuts… Hmm…Pesto? Let’s go for it…
Why walnuts? Cause I ran out of pine nuts.
Why green? Because it’s spring, you silly goose – And it’s the perfect time to live green, eat green and wear Kelly green.
Why pesto? Well, why not?
Um, about the Kelly green… That’s totally optional, but recommended. Isn’t Kelly green a gorgeous color?
Sorry, off topic…
This pesto takes anywhere from 5-7 minutes to prepare. It takes slightly longer to get out of your system… About a couple of weeks, give or take.
Its love, it’s fresh – And I don’t mean the slang term “Fresh” – Although it can be that too. OK, its slang FRESH and spring fresh…
Spinach and basil make this pesto beautifully green… The walnuts give it a nice nutty bite; the lemon zest adds brightness…Of the flavor kind…
And everything, everything is better with garlic.
Annnnnnnnd….Annnnnnnd….! There’s parmesan cheese – I mean, come on! This is gonna be huge, man.
Spread it on crackers, on crusty bread; toss it with your gnocchi, or on your significant other – whatever.
You are going to love this…You are going to eat this… Every. Single. Day…
Until you run out… Then you’ll make more and begin the cycle all over again.
You’re going to tell your friends.
And it’s going to spread …
I’m sure of it…
|Spinach Basil & Walnut Pesto|
- 1 cups packed basil leaves
- 1 cup of spinach leaves
- 1/2 cup finely chopped walnuts
- 2-3 cloves garlic, minced or crushed
- tsp. grated lemon zest
- teaspoon of lemon juice
- 1/3 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/3 – 1/2 teaspoon salt, or to taste
- Place basil, spinach, walnuts, garlic cloves, lemon zest and lemon juice in the bowl of a food processor. Process until the basil and spinach has broken down a bit. With your food processor still running, slowly pour in the olive oil. Add parmesan cheese and process for about 7-10 more seconds. Stop the food processor and add salt to taste.
- Serve…Wherever you want. I’ll leave that to your discretion.
Pesto can be stored in an airtight sealed jar or container, and keeps about 1 week in the refrigerator, or frozen for about a month.