Basil Spinach Pesto and Cream Sauce!
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I made some Basil Spinach Pesto the other day and froze it in baby food jars. Well, maybe they were artichoke jars….but you get the picture. Ihave seen it frozen in ice cube trays, which is an awesome idea too. It doesn’t take much Basil Pesto added to a dish, so I only froze these in 1/4 cup servings. My goal was Asparagus Lasagna with Basil Pesto Cream Sauce (oh, my, my)…..but you will have to wait for that recipe until later. Today, I thought I would share the pesto recipe and the cream sauce recipe.
- 1 cup Fresh Flat Leaf Parsley
- 1 cup Fresh Basil
- 1 cup Fresh Spinach (chopped)
- 1 cup Pecans (pine nuts)
- 1/2 cup Parmigiano Reggiano or Pecorrino Romano or Kraft Parmesan
- 1/4 tsp Salt
- 1/8 tsp Cayenne Pepper
- 2 garlic Cloves
- 1/4 cup Oil
- 1/4 cup Melted Butter
- Toast the pecans in a skillet. In a food processor, chop your pecans and vegetables.
- Add in your oil, seasonings and butter. You can use 1/2 cup of oil and no butter, if you prefer.
- Also, most people use pine nuts but I live on a pecan orchard…..so I always use pecans in everything. Pine nuts are expensive, thought tasty……but I can’t tell that much difference.
- Store extra in the freezer
My plug-in won’t let me make 2 little recipe boxes in the same post. If you know how, please let me know. So, here is the second recipe. BASIL PESTO CREAM SAUCE 2 tbsp Flour 2 tbsp butter 1 cup milk 1 cup Cream or Half and Half 1/2 block (4 oz.) cream cheese 1 cup Pecorino Romano or Parmigiano Reggiano 1/8 tsp fresh grated nutmeg (if possible) Salt and Pepper 2 pinches Cayenne Pepper 1/4-1/2 cup Basil Spinach Pesto (depending on your tastes) Make your cream sauce by melting the butter and adding the flour to that. Stir until smooth and add in the milk. Stir until smooth and add in the cream. Let it thicken. Add the cream cheese and Parmigiano Reggiano (or Peccorino Romano). I actually splurged and used my Parmigiano Reggiano that I purchased in Parma, Italy. Yum! After it is a good consistency, add the seasonings and the Basil Spinach Pesto. Stir and serve over warm pasta. I used several colorful vegetables again and sauteed some ham to go in it. Seems I must like that combo since that is what I used in the Fettuccini I made for church the other day. Check that recipe out HERE.
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Hi, my name is Susan and I have only been blogging for a few months but I love it. Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day. Make sure to link up here and at Permanent Posies!
Jenetta Penner via Facebook says
Yum!