Every time you feel in God's creatures something pleasing and attractive, do not let your attention be arrested by them alone, but, passing them by, transfer your thought to God and say: "O my God, if Thy creations are so full of beauty, delight and joy, how infinitely more full of beauty, delight and joy art Thou Thyself, Creator of all!
- Nicodemus of the Holy Mountain

You can’t get to joy by making everything perfect. You can only get there by seeing in every imperfection all that’s joy.
-Ann Voscamp

Friday, July 9, 2010

Making Spinach Basil Pesto

This is the last of the spinach, but hopefully only for a while! I've got itty bitty baby spinach growing right now. I do have to rig up some shade for it before it bolts again, so I better get on that in the morning. I'm using this to make a batch of spinach basil pesto.
Here's the basil, ready to use. I'm so happy to have basil this year.

Here are all the ingredients......layered in the food processor. It's a small one so I had to do this in three batches.
Here's the finished product ready for the freezer. I saved out enough for a pesto pizza for tonight.

3 cups of spinach and basil in any ratio you want
5 (more or less) cloves garlic
3 t. salt (or to taste)
3/4 c. olive oil
1 c. (more or less) shredded parmesean cheese
3/4 c. pine nuts (or any nut you want to use)
I used a bit less salt and walnuts instead of pine nuts, and a bit more than half spinach.
Process the ingredients in food processor, that's hard to describe. Hopefully all of you know what pesto is already, in which case, until it's done! :) ...or until it looks like my picture, or until it's like you want's not fussy! Then enjoy! Or freeze to enjoy later. I put it into a quart zipper bag and squeezed all the air out, then flattened it so I could break it (when it's frozen) and use as much or as little as I want to later.
Use on pizza in place of pizza sauce or on pasta as a sauce, or in a panini or whatever you like!


  1. Mmmm, looks so good! Fortunately, I have basil ready right now. Unfortunately, I have no spinach right now. My last batch (even though I had it under shade cloth) bolted when it was about 3-4" high. I'd never seen it do that before. So I'm gonna plant some more tomorrow and hope it will do better. THEN maybe I can make your Spinach Basil Pesto. Thanks for the recipe!

  2. Hey Mama Pea-
    I'm sorry to hear that about the spinach. I am trying your shade experiment right now. I hope it works out better, but it's been pretty hot. Your gardens look absolutely beautiful!
    You're welcome for the recipe!

  3. Yum! There's nothing better than being able to pull garden fresh pesto out of the freezer in the off-season, way to go Mama! I have never done it with spinach, only basil, but you bet I am going to try it this year! Thanks for the recipe!

  4. Mama Pea, have you tried "Malabar Spinach"? It's a climbs on a fence or trellis, is not a true spinach but tastes and cooks up just like the real thing - bonus, it won't bolt in the heat and even likes the cool temps - I just started some more on a tripod since it's my only hope of greens in the summer! (Some say it can become invasive, but I don't think you would have that problem in your area)

  5. Erin - Haven't yet tried Malabar spinach but have heard of it. I like the idea of it being a "climber" and the fact that it won't bolt . . . a problem I seem to encounter on any succession plantings of spinach. And I sure would love to have spinach all summer! Okay, it's now on my list of seeds to order. Thanks!