Cover photo

Cover photo

Tuesday, July 7, 2015

WTF is for dinner?!

When Calvin left for work this morning I told him that I would make dinner.  When he came home I had nothing.  Nothing cooking, nothing planned and no clue what to do.  

The fastest thing I could think of was pesto, until I realized that we had a tiny bit of basil.  So I thought about what other green vegetables we had, which wasn't much.  Until I found the frozen peas and frozen spinach.  Sounds weird right?  I promise, it's good.  I am a firm believer that pesto can be made with almost anything (any vegetable, any herb, any nut).   You can make it with cheese or without.  You can even make it without olive oil if you want.  On this particular day, here is what I made it with.





I Got Nothin' Pesto
Handful of frozen peas
Handful of frozen spinach
Handful of Parmesan cheese
Small handful of Pine nuts 
(there was extremely precise measuring involved for this)
Pinch of salt and pepper
The juice of 1/2 a lemon
Olive Oil (about 3 tablespoons)
Water (about 1/4 cup)









Add olive oil and or water until you have a nice, thick, saucy consistency.
First I threw in some big chunks of parmesan into the food processor.  Then I threw in all of the other ingredients, except the oil and water.  I mixed those until everything was well combined.  I slowly drizzled in olive oil to loosen the mixture (I would guess I used about 3 tablespoons). And then to save on calories, I switched to water. 

On this night I used the pesto on Bionaturae Gluten Free Fusilli. It's our favorite gluten free pasta and has an amazing texture. Once the pasta was cooked, I drained it and put it back on the stove on low heat and poured the pesto over until all of the pasta was coated.  You can use this on any pasta, on chicken, on seafood or even on grilled vegetables.  And trust me, you can make pesto with just about anything in your pantry!