Spinach Pesto and Beyond

After several years of just feeling so-so about spinach (I used to love it, but then, I used to grow my own and got spoiled; yes, homegrown is noticeably better), I found myself eating a lot of spinach this spring.  Always looking for new recipes, I found several for spinach pesto and decided to give it a try.  Most of the recipes you'll find on line are very similar.  Here's my version:

SPINACH PESTO

Ingredients, per serving:

• 1/2 c. loosely packed spinach
• 2 T. toasted walnuts, lightly chopped
• 1 T. parmesan cheese, grated
• 1 clove garlic, minced
• 1 t. lemon juice
• 1-2 T. extra virgin olive oil

Method:

If you've made pesto before, you know the routine.  In your food processor, pulse to blend the spinach, nuts, parmesan cheese, garlic, and lemon juice.  While running processor, drizzle in the olive oil to get the consistency you want.

Notes:

I love this.  The flavors are bright and fresh without being overpowering.  Put on warm pasta, spread on bread for your favorite sandwich (try a sourdough grilled mozzarella cheese sandwich with a thin layer of pesto and some sliced tomato), add to a little sour cream for a dip, or try whatever appeals to you.

I like this much better than basil pesto, and I feel like a traitor for saying that because I love basil.  But for whatever reason, I just don't care that much for basil pesto.  Once or twice a year I love it but that's it.  Sorry, basil pesto lovers!  

I used walnuts but you can use whatever you like.  Toasting them adds another layer of flavor.

I've kept this for over a week with no discoloration (like with basil pesto) and it still tasted good.  I wouldn't keep it much longer than that; it can also be frozen in ice cube trays like basil pesto.

In looking for ways to use spinach pesto, I ran across several similar recipes for a spinach pesto salad.  I modified what I found slightly and made this:

AND BEYOND:  SPINACH PESTO PASTA

Ingredients (per serving):

• 2 T. spinach pesto
• 2 ounces pasta of choice
• 3-4 cherry tomatoes
• shaved parmesan
• 2 T. chopped green onion

     dressing:

• 1 T. pesto
• 1 T. sour cream
• 1 T. mayo
• pepper
• dash lemon juice
• spinach or lettuce of choice

Method:

Cook pasta al dente; drain and put in bowl with 2 T. pesto.  Mix well. Chill.

Make dressing:  combine sour cream, pesto, mayo, pepper.  Use lemon juice to thin dressing a bit (you can also add milk).  Bring pasta out and dress; toss with green onions.

To serve, put a layer of lettuce or spinach in a bowl or on a plate; top with pasta, cherry tomatoes, and shaved parmesan.

Serve with bread or crackers, if desired.

Notes:

The more I ate this the more I liked it.  If you want to make this ahead, don't add the lettuce, cherry tomatoes, and shaved parmesan until just before serving to keep all flavors as fresh as possible.  You could also add mozzarella cheese, black olives, mushrooms.  I think next time I'll make it without the spinach but it was a good addition. 

However you make it, don't forget to cook, eat, dance, love!

Ravioli with Brown Butter-Basil Sauce

Here's an easy recipe, although it's better (and considerably more work) if you make your own ravioli. Good alternatives to homemade are fresh pasta from a local pasta maker, or some of the fresh or frozen pastas from a good grocery. In spite of the butter, it's not an overly rich sauce (although it can be if you do more than drizzle it over the pasta). Serve with a fresh green salad and a chewy Italian bread for an easy, light meal!


RAVIOLI WITH BROWN BUTTER-BASIL SAUCE


Ingredients

1 T. butter per serving
1 T. olive oil per serving
fresh basil to taste (I used about 1/4 c. per serving)
1-2 T. walnut pieces per serving

cheese ravioli, amount to your liking/appetite per serving

parmesan cheese


Method

Have water boiling for pasta when you start the sauce.

In sauce pan, heat butter over medium high heat and cook until browned. Add olive oil and reduce heat. Toss ravioli in boiling water; toss walnuts into butter to brown lightly. Fresh pasta only takes a few minutes to cook so watch carefully.

As you're draining the ravioli, throw the basil in the sauce just to wilt. Plate ravioli and pour sauce over. Pass parmesan separately.

Other ideas: if you like more sauce on your pasta, try adding some chicken or vegetable broth to the sauce just long enough to heat -- a few tablespoons per serving. Try different herbs -- rosemary or sage are both excellent. Try different ravioli -- sweet potato or winter squash are good with sage.

And of course, cook, eat, dance, love!