This morning I worked with four terrific women on the Upper West Side who wanted to expand their kid-friendly, yet adult-appealing, dinner repertoire. One of the moms, Lauren Slayton, is a nutritionist who has her own company, Foodtrainers, and her own blog. Click here for her review of our class. We prepared spinach-basil pesto, turkey-herb meatballs, ham and white bean soup, and a few other dishes.
One of my favorite recipes is for the spinach-basil pesto. Pesto is a favorite in our household, on pasta, chicken, or even fish. While basil is traditional, pesto can be made with other leafy herbs, and this summer I decided to incorporate some baby spinach as well. The experiment succeeded, and spinach-basil pesto has become one of my favorite teaching recipes. It tastes great, and moms (including me) love that it's a vehicle for getting spinach into our kids! The pesto is also exceedingly simple to make and can be stored in the freezer for up to three months. I like to freeze small amounts in ice cube trays to defrost at a moment’s notice.
Ingredients: 1/2 cup extra virgin olive oil
2 cups moderately packed baby spinach leaves
2 cups moderately packed basil leaves
1 small garlic clove, roughly chopped
1/2 cup walnuts
1/4 tsp. salt
1/4 cup grated parmigiano cheese
1. Pour the olive oil into a blender or food processor. Add the spinach, basil, garlic, nuts, and salt. Blend until smooth.
2. Add the parmigiano cheese and blend until combined.
3. Check seasoning. Add more salt if necessary.
Yield: scant one-cup