Due to Easter this Sunday we strayed from the norm and enjoyed a Saturday Night Dinner this week. I thought I would post this morning because this meal is perfect for a last minute dish on Easter, it’s like Spring on a plate!
Everyone I know loves pesto. There are so many variations to change it up, but the end result is always an amazing, vibrant color. I decided to do a spinach and pistachio pesto topped with fresh cheese from the Springdell share.
Start with about 1/3 cup of pistachios and 2 cloves of fresh minced garlic in the bottom of your food processor.
Right on top of that I added the remaining spinach from my share, it was about 2 1/2 cups.
Pulse that a few times in the food processor and it’s time to add your flavor punch. Fresh herbs are a good deal of what makes pesto so flavorful. I added a good handful of fresh parsley, stems included, and the leaves from 4-5 stems of tarragon. You can use whatever herbs you have on hand or are your favorites.
While the food processor is running, stream in your olive oil. I stop frequently to scrape the sides down and check the oil level, you don’t want to add too much oil to your pesto. When it is to the consistency of your liking stir in a good helping of Parmesan cheese, taste test to get to the flavor of your liking.
The result is a bright and beautiful pesto. Simply stir the pesto into whatever shaped pasta you would like. In our house it’s gluten free.
To add to this, I chopped up my fresh Ovoline from the share and added it on top.
I roasted up a chicken and shred that, as well as some fresh carrots with Amish roll butter and a little brown sugar. A great meal, Enjoy!