Roasted Almond, Spinach and Basil Pesto
Versatile in So Many Ways
My go to recipe for nights when I don’t have a lot of time is pesto sauce. I usually serve it over pasta but it has many uses whether it is using it as an appetiser or as a main meal. Roasted Almond Spinach and Basil Pesto sauce literally takes 5 minutes to prepare. If you are short on time you can easily prepare it in advance or even if you have to do it on the spot it really is no trouble to put together.
Some alternative uses for pesto is to make a dip to have with drinks. Simply mix your pesto sauce with cream cheese and voila! The other thing I like to do is spread some pesto also mixed with cream cheese down the centre of half a sheet of puff pastry dough, roll it up and slice into pin wheels. Lay them on a baking sheet and bake into the oven until puffed and golden. Another appetiser!
My mum loves pesto sauce but likes to serve it worked through pasta with some crab meat or prawns on top – something a little bit fancy and very delish!
When I do a chicken and roasted vegetable tray bake I spoon a little pesto over the chicken and vegetables for the last 5 minutes of cooking. The flavour is delicious with the chicken and veg and the taste of basil and garlic comes through as the parmesan cheese melts.
Keep it Casual
My measurements are not very exact which you may find frustrating. I measure the greenery by handfuls and also the cheese and the nuts. I find it easier and saves time and washing up when preparing this super quick meal.
My Roasted Almond Spinach and Basil Pesto uses roasted almonds because seriously they have such a wonderful depth of flavour and taste simply beautiful. Roasted almonds are more digestible than raw almonds because their texture changes on roasting.
Super Ingredients Make it a Superfood
I also use basil and baby spinach in the mixture. The basil gives a traditional pesto taste but it is milder than if using all basil but still delicious nonetheless. I include baby spinach in the pesto because, if you have followed my posts, you will know that I love spinach for all its goodness. I know I am repeating myself but spinach is very high in iron and also is high in calcium and magnesium. It aids in cancer prevention, management of diabetes and can help lower blood pressure. Because it is high in calcium it is great for your bones. So you can see my thinking by including it in as many dishes as possible.
Roasted almonds are extremely rich in vitamin E which is great for heart health. They are rich in monounsaturated fats, protein and folic acid which are also good for heart health. We always have a supply of almonds in our house because they make great snacking food.
Garlic is excellent at reducing blood pressure and for lowering cholesterol so lowers the risk of heart disease. And garlic fights the common cold.
When you break it down pesto is a super dish full of superfood ingredients. If you can get your children to eat it they will reap the benefits without knowing how good it is for them.
Pesto pasta is one meal that my youngest child was always happy to eat. When she was really little she would ask for it often and she referred to it as ‘Green Pasta’. It’s always a joy when meal time isn’t a battle.
You could always double or make half again of the mixture and you would have enough to make a salad dressing, add to sandwiches or use as described above.
So why don’t you try making roasted almond pesto as a fabulous standby when you are short on time but still want something amazing to eat.
Roasted Almond, Spinach and Basil Pesto – versatile in so many ways
Roasted Almond, Spinach and Basil Pesto
A versatile and easy sauce to be put to so many uses.
Ingredients
- 1 large handful baby spinach leaves washed
- 1 sml bunch basil washed
- 3 sml handfuls almonds roasted
- 2-3 handfuls parmigiano reggiano grated
- 1/2 cup olive oil
- 1 pinch salt
- 1 clove garlic
Instructions
-
Blend all ingredients together until beginning to form a rough paste. Don't try to make it completely smooth. You should be able to see the various components of the sauce.
No Comments