The Spinach and Toasted Almond Pesto (page 511) is a versatile recipe for pesto. You can change the nuts or change the spinach with green herbs, which is what I did. It is the end of summer and highs are in the 90's this week, so spinach can be pitta aggravating. Instead of spinach, I used basil, parsley, cilantro and mint for a nice cooling effect. I served it over pasta with some roasted asparagus on the side.
Monday, September 20, 2010
Spinach and Toasted Almond Pesto
The Spinach and Toasted Almond Pesto (page 511) is a versatile recipe for pesto. You can change the nuts or change the spinach with green herbs, which is what I did. It is the end of summer and highs are in the 90's this week, so spinach can be pitta aggravating. Instead of spinach, I used basil, parsley, cilantro and mint for a nice cooling effect. I served it over pasta with some roasted asparagus on the side.
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