I love, love, love margherita pizza. Last week, I indulged myself on the way home from school and bought some basil (and roma tomatoes and whole milk mozzarella in ball form and whole wheat pizza dough) to make my favorite pizza…one day, I’ll remember to take pictures before I gobble it up. Luckily I had some leftover basil–a real treat in January in Boston–so I got to making a batch of pesto that only needed a bit of basil to make it work.
This pesto is not “real” pesto. It uses almonds instead of pine nuts and more spinach than basil. But since pine nuts and basil are such a luxury to come by, I think this is a perfect low-cost and high-deliciousness option! You could also use walnuts instead of almonds–I’ve seen that on other food blogs, though I’ve never tried it myself. If you don’t adore garlic, you might cut it down to 2 cloves.
I took Farm Girl Fare’s recommendation and tried this mixed with some rinsed garbanzo beans and chopped roma tomatoes, and OH MAN–it was divine and suprisingly filling! I’ve been using it this week for chicken sandwiches, too. So flexible and so flavorful.
Secret Ingredient Pesto
Adapted from Farm Girl Fare’s Recipe for Pesto.
1/4 cup toasted almonds
3 cloves garlic, peeled
3/4 cup frozen spinach, thawed
Bunch of basil (I had about 1 cup)
Salt and pepper to taste
In a food processor, combine the toasted almonds and the garlic and process until finely chopped. Add about 2 tsp olive oil, the spinach, and the basil, and process. Add olive oil as needed to get the paste-y texture–it will probably end up being about a tablespoon. Taste (with processor OFF, haha!) and add salt and pepper as needed.
Try not to eat it all straight off the spoon!