June 24, 2008
One of the biggest culinary hits that I've made for Kenya so far is pesto.
I'm not only talking about the traditional pesto made with basil,
though. I'm talking about all different kinds like cilantro, parsley and now my new favorite,
spinach. This recipe is bright green in color and since I added tofu,
it has an even creamier texture then the traditional variety.
Spinach is rich in the antioxidants vitamin C, iron and beta-carotene. Since it can have a strong taste when cooked, this raw, pureed version takes on a delicate almost sweet flavor.
I mixed most of it into pasta and then with the remainder, I covered 2 salmon fillets and baked them, one for me and one for Kenya, so everyone was happy.
We used these to make this recipe: