Spinach & Roasted Red Pepper Pesto

For the Pesto:

2 cups packed spinach leaves
1/2 cup packed parsley leaves
1/2 cup walnuts
1 small garlic clove
1/2 cup extra virgin olive oil
1 tsp pure salt

• Place spinach, parsley, walnuts & garlic in a food processor (a blender won’t work).
• Process until finely chopped (stopping to scrape down sides as needed).
• While motor is running, gradually pour in olive oil and salt.

Serve over whole grain pasta topped with roasted peppers (or use for sandwich spread).

For the Peppers:

1 or 2 red peppers

• Preheat broiler on high.
• Cut peppers in half lengthwise discarding the seeds & pith.
• Place peppers in one layer on broiler safe pan.
• Broil, 4 inches from the heat about 10 mins, until quite charred.
• Turn & cook until the edges of the second side are charred (maybe 3 – 5 mins).
• Remove from oven & let cool.
• Peel & discard skin (skin should slip right off once cooled).
• Chop into small pieces.

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SIDE NOTES:

~ From “1000 Vegetarian Recipes” Has been a family favorite for more than 10 years.

~ This is a NO COOK SAUCE (love that). The pesto can be prepared In the time it takes to cook the pasta.

~ Freeze this pesto into cubes using an ice cube tray to use at your convenience as needed. (see my FAVORITE-KITCHEN-TOOLS-&-GADGETS page for tip on this).

~ The original recipe also includes grilled eggplant. Once in a while I’m inspired to include it as it’s really tasty (if you like eggplant). But it does make this otherwise quick meal longer to prepare. If you’re in the mood – peel the eggplant, cut it into circles, brush with olive oil, sprinkle with salt, put them under the broiler (both sides), then cut them into quarters & add them on top with the roasted peppers.

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