Lemony Basil Spinach Pesto (Vegan)

The other day, I was really craving some pesto, but my basil plant didn't really have enough leaves to make a batch.  But I did have a giant tub of spinach from Costco wilting away in the back of my fridge.   I used a small handful of basil and the entire tub of spinach and came out with a small bowl of yummy pesto.  It amazed me how little pesto I actually got compared to the massive amount of spinach I had.  A costco tub of spinach is ginormous!

I followed the same general steps that I used for my dairy-free basil pesto, except this time, I used raw pine nuts and did not toast them.   

Once again, I forgot to take a picture of this creation.  Which is really sad, because it turned such a beautiful bright shade of green.  I ended up freezing most of this in ice cube trays and then store the pesto cubes in a Ziploc so I have pesto all winter.   

Lemony Basil Spinach Pesto

1 small handful basil leaves

1 - 1lb tub of spinach

3 cloves garlic (I love my fermented garlic)

1/4 c. raw pine nuts

Juice and zest of 2 lemons

+/- 1/2 c. Olive oil

Salt and pepper

Put the basil, spinach, garlic and nuts in a food processor and pulse until everything is chopped.  Add lemon juice and zest.  Turn on food processor and slowly drizzle in olive oil until it reaches desired consistency.  Season to taste with salt and pepper.  Use immediately, store in a sealed container in the fridge for about 7-10 days, or freeze. 

Dairy-Free Pesto

I've always been a picky eater since I was little.  When I was 3 or 4 years old, I supposedly told my Grandma "I CAN'T like liver."  I remember nights sitting at the dinner table for hours because I refused to eat my dinner.  Mom would wrap it up and try to get me to eat it the next day.  I would go on a hunger strike until it was deemed inedible.  

Beef stew 

Chicken and Dumplings

Peas 

Asparagus 

Brussels Sprouts

Canned peaches in sugar syrup 

Sloppy Joes  

***GAG***

I would have rather eaten dirt. 

I also had this weird thing about foods touching.  It wasn't like I couldn't eat spaghetti and meat sauce.  I just didn't like two foods that shouldn't be together touch.  For example, when I was about 7, I was served a plate with a Sloppy Joe and canned peaches.

Together on the same plate.  

Nothing separating those two items.

The sugar syrup from the peaches flash flooded my plate and drowned my Sloppy Joe.  It made the bun soggy, and the Sloppy Joe had a sickeningly sweet canned peach taste to it.  I was grossed out.  I politely feigned a stomach ache and went hungry. 

Partly as a joke (but mostly not), my mom now keeps a plastic divided child's plate in the cupboard for me when I come over for dinner.

 

Amazingly, one thing that I actually did like as a kid were sauces.  They made food more delicious.  And they made icky food semi-tolerable.

One of my favorites was a "mock hollandaise" sauce that we ate on green veggies. A little bit of mustard stirred into some mayo.  Man, did I smother that on asparagus, brussel sprouts, and broccoli.   And gravy...I could eat that on EVERYTHING.

Now that I'm older and my taste is more refined (or it's dead taste buds from getting "old"), I find myself liking things that I didn't as a kid.  I love grilled or roasted asparagus.  I will eat peas if they are in risotto.  I still don't like canned peaches or Sloppy Joes, and I still don't like my food to touch when it's not meant to touch (Sorry for all the extra dishes)

I still love sauces and try to make them often.  I feel like they add so much to food. A piece of fried chicken is delicious, but add a rich tomato sauce and mozzarella cheese on top and you have chicken parmigina. Chicken and mushrooms are good, but add some sweet wine, butter and stock and you have Chicken Marsala. 

Even the names sound more appetizing.  

I've heard that you can tell a person is a good cook if they can make a good sauce.  I've made it my personal cooking goal to become good at making sauces, stocks, and soups.

Pesto is one of my favorite sauces I've learned how to make.  I love it so much that I planted 10 basil plants in my garden this summer.  I love to make it all summer long, freeze it in ice cube trays, and then use it all winter long when Basil is out of season.

When I found out I couldn't eat dairy, at least for now, I was so bummed because so many sauces are dairy based.  Most of them have butter, cheese, or cream in them.  Pesto has a generous amount of Parmigiano-Reggiano cheese in it, giving the sauce a salty, sharp, nutty flavor.  But lucky for me, one of my friends who eats a Paleo diet, informed me that she made a dairy free pesto and it was great!  She just took her regular recipe, left out the cheese, and it was perfect.

I pruned back my herbs this past weekend and had so much basil.  I knew it was time to make a big batch of pesto! 

I started out by toasting some raw almonds briefly in the skillet.  Just a couple minutes because you don't want them to burn.  You could also use walnuts or the traditional pine nuts, but all I had in the pantry was almonds.  

 

I washed my basil, discarded the stems, keeping only the leaves, and put the leaves in the food processor with the almonds, and a few cloves of fermented garlic cloves.

I pulsed the food processor a few times until it was chopped up into fine pieces. 

After everything was chopped up, I turned the food processor to the "on" position and very slowly began adding in the olive oil.  Drizzled it in very slowly until the mixture reached a "sauce" consistency. 

Finally, season to taste with salt and pepper.

You can use it immediately in your favorite recipe, freeze in ice cube trays (store in a container or ziploc so they don't absorb the freezer smells), or store for a few days in the fridge.  When I store it in the fridge, I like to pour a thin layer of olive oil over the top to prevent it from drying out and turning brown. 

Dairy Free Basil Pesto
 
2 packed cups fresh basil leaves
+/- 1/2  cup extra virgin olive oil
1/3-1/2 cup toasted nuts (pine nuts, almonds, walnuts)
3 garlic cloves
Salt and pepper to taste.

Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.  Slowly drizzle in olive oil until it reaches desired consistency.  Season to taste with salt and pepper.  Use immediately, store in a sealed container in the fridge for about 7-10 days, or freeze. 

Jumbo Artichokes with Sage Salt

When I planned out my herb garden, I chose to plant the things that I am constantly buying: mint, basil, oregano, rosemary, and thyme. To round out the garden, I decided I also wanted lemongrass and sage because I love food with those flavors. I bought and planted two tiny sage plants, not realizing how big they get and how fast they grow. All summer long, I was constantly pruning back the sage so it wouldn't overtake the rest of the garden. One day I was surfing the 'net, trying to find new ways to use the abundant sage I had harvested. The only times I have really used sage was in butternut squash soup and Thanksgiving stuffing, so I needed to find some new ways to use it to save it from the compost. I finally came up with a sage salt recipe from Vegetable Matter. I love it so much that I keep a small jar in my pantry at all times.

Last night when I was preparing fresh, jumbo artichokes for dinner, my eyes wandered over to my prized jar of sage salt. Could this be the most amazing combination ever to come out of my kitchen? I decided to give it a try and was delighted with the results.

Jumbo Artichokes with Sage Salt

2 jumbo artichokes
1 lemon
1-2 tablespoons olive oil
1-2 tablespoons sage salt
1/2 cup water or vegetable stock

Wash and trim the artichokes, removing the prickly ends on each leaf. Cut in half and scoop out the choke. Squeeze lemon juice all over the cut areas to prevent them from turning brown. Drizzle each artichoke half with olive oil and sprinkle evenly with sage salt. pour 1/2 cup of water into a glass baking dish and place artichokes cut side up. Cover dish tightly with foil and bake at 350 degrees for approximately 45 minutes or until the heart is fork-tender. Serve immediately.