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_
Spinach Pesto (Makes 3/4 Cup Pesto)
- 1 Cup Spinach, packed
- 1/4 Cup walnuts
- 1/4 Cup parmesan cheese
- 1 Tbsp Tofu, silken
- 1 Small Garlic Clove
- 1/3 Cup Olive Oil
- 2 Cups Pasta, cooked
Preparation1. Place all the ingredients, except for the pasta, in a food processor and puree until smooth.
2. Mix with pasta and serve.
*Place in ice cubes and freeze, transfer to a ziploc bag, label and freeze. When ready, toss in hot pasta to defrost or defrost in fridge for 24 hours.