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I discovered the cheap, easy alternative to actual pesto about 15 years ago and our freezer has hardly been without it since. It’s a great way to deal with spinach and parsley which are about to pass and is far less spendy than fresh basil pesto, which can be hard to come by at the best of times.

For this batch I used:

5 cups baby spinach
2 cups fresh italian parsley
2 tbsp dried basil
5 cloves of garlic
1 tsp salt
2 tbsp freshly ground pepper
2 tsp ground nutmeg
1/4 cup olive oil

Toss the lot of it in a food processor or blender and whiz until it reaches a creamy consistency. Placing it into ice cube trays (as above) makes for a quick freeze and conveniently sized for use later.

Pesto can be jazzed up (or down, for that matter) in all manners: omit the basil and replace the parsley with cilantro and you’ve got a yummy addition to your next spanish rice casserole. Add sun-dried tomatoes and you’ve got a lovely pizza base. The sky’s the limit, really and pesto is a great place to start experimenting with flavours and balances. Enjoy!


2 thoughts on “pesto!

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