Craving pesto lately (weird, I know). So looked up some recipes. Came up with some kale pesto, pine nuts pesto, etc. Wanted to work with what I had which included a whole lotta baby spinach that needed to be eaten. I found this recipe here http://www.twopeasandtheirpod.com/spinach-basil-pesto/ and adapted to my preferences, which is as follows. I knew I was having my ripe avocado for dinner so I decided to use avocado oil, which i already had siting in my cabinet as well). Ingredients:
4 cups spinach
2 cups basil
2 cloves garlic
1/4-1 teaspoon salt (start with 1/4 teaspoon. I omitted some ingredients from the original recipe which made the pesto salty because I didn't adjust...but was still delicious!
1/2 teaspoon black pepper
1/3 cup avocado oil (could use olive oil)
Place the spinach, basil, garlic, salt, and pepper in a food processor or blender.
Blend for 30 seconds, or until everything is chopped up evenly.
Slowly stream in the olive oil while the machine is running. Process until smooth.
Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!
Label should read "Spinach Basil Pesto"
The recipe below makes 4 servings, but can easily be divided to make just a meal for one or two. Salmon Salad (makes 4 servings): Ingredients:
1 pound of salmon filet (wild caught preferred)
1 Tablespoon grass fed butter (can use olive oil)
8 cups spinach (to your liking)
2 red bell pepper 2 avocado
Add butter to frying pan
Fry salmon (about 7 minutes each side, thawed)
Remove salmon from pan.
Saute spinach for a few seconds/minutes to your desired liking (can eat completely raw if you prefer - just skip this step). Divide onto four plates.
Saute red bell peppers. Divide onto the four plates.