Winter Pesto
During summer, I make pesto using basil from our garden.
During winter, when I have no basil, I use spinach or kale to make pesto. The key is to flavor it with garlic from Flower Hill Farm and green onions from Hole in the Woods Farm. Both available at the Culver Farmer’s Market. You can get spinach from Flower Hill or HITWF. Kale from Flower Hill. For this recipe I used spinach and green onions from HITWF, and the garlic was from Flower HIll.
Please remember I am not a chef or recipe writer. I am an untrained home cook. I wing it quite a bit.
Ingredients:
2 packages spinach from HITWF
2-3 green onions, chopped, from HITFW
An entire head of garlic from Flower Hill Farm
Extra Virgin Olive Oil
Nutritional Yeast (at least a large handful or more)
Pistachios or your favorite nut, start with a handful
lime juice (1 lime)
salt to taste
Instructions: Throw all the ingredients in a food processor. Blend until smooth. Add more olive oil and pistachios/nuts if using to reach desired consistency. I like it thick.
How to Use: For a gluten-free meal, I top my winter pesto over Siete Brand almond flour tortillas and avocado (not looking great this winter, but even a little bit of avocado is good). I serve with a side of rice crackers and a piece of fruit. I love pesto and tomato sandwiches with lime juice. Pesto and cuke sandwiches are a close second. You can have pesto on crackers as a quick snack.
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