Okay, so here is my one lame picture. I could tell you that I only bothered to take one because it looked so good that I couldn't wait to eat, which is partially true, but mostly I was just so tired that I didn't have the motivation, so I apologize.
Anyway, I cannot say that making any part of this meal is difficult there are just a few more steps than some may like. I think it is worth it in the end, especially when you need something comforting and delicious!
First you must make the spinach chive pesto! I had a bag of half baby spinach and half spring greens so that is what I used. I am sure you could use any dark salad like leaf or even kale would be nice. Also I used chives but you could easily use basil or even cilantro. Also, if you are looking to cut costs you could use walnuts instead of pine nuts. AND for even MORE options you could use the traditional parmesan cheese (freshly grated), but I used pecorino romano.
Spinach Chive Pesto
Makes about 1/2 cup
1 cup baby spinach
1/4 cup pine nuts
1/4 cup pecorino romano
2 tbsp of extra virgin olive oil (preferably the best you have)
juice from half of a lemon (about 2 tsp)
pinch of salt
1 tbsp of minced garlic
1 oz of fresh chives
Directions: Throw everything in a food processor and process until smooth
Now you could take this and throw it in some cooked pasta and blanched/steamed broccoli and that would be a much healthier and almost as delicious meal. Plus it is much easier!
You could also eat it with tortilla chips or on crackers or pita or whatever else you think of!
If however you want something a little more rich keep reading!
Pesto Cream Sauce
Makes enough for about a pound of pasta
3 tbsp minced garlic
1 tbsp olive oil
1 tbsp butter
2 tbsp all purpose flour
3/4 cup 1% milk
1/4 cup heavy cream
1/2 cup pecorino romano cheese
1/2 cup pesto
salt
pepper
Directions:
Keep in mind that this sauce is milk/cream based and that we do not want to burn it so make sure you do not turn the heat past medium and to stir it very frequently. It should bubble a little but not boil
First saute the garlic in the oil and butter in a sauce pan on medium heat (be careful not to burn the garlic which will be easy as it is the only thing in the pan)
Put the milk, heavy cream, and flour in a container and shake until thoroughly combined
while whisking slowly add the milk mixture to the sauce pan
When the mixture has thickened a little (after a few minutes) add the cheese, pesto
Cook until the sauce coats the back of a spoon and has the consistency of an alfredo (well maybe slightly thinner depending on your preferences)
salt and pepper to taste (mine needed about 1/2 tsp of pepper but no salt)
Toss with pasta and some veggies if you prefer
Broccoli, spinach, asparagus, and sun dried tomatoes would all go fairly well with this.
This was VERY yummy but pretty heavy so watch your portions. Also it does not reheat too badly, but if you do wish to reheat leftovers in the microwave use medium heat.
As always I hope you get a chance to try this and please comment with any suggestions or comments (I guess that's implied though)!
