Late-Summer Malabar Spinach and Basil Pesto w/ Smoked Chilis
I know it’s October, and you still have some Summer goodness left over in your backyard. Well, today is your day!
Pesto is one of those condiments that you can use in just about any recipe or dish. I make it every year and use in on just about everything. Steak, fiah, chicken even pizza. You can even freeze it! Nothing like pulling Summer Pesto out your freezer in February. I’ve made a few variations in my recipe from its original, but I know you’ll enjoy this one all the same. My motto has always been “understand the technique of a recipe first, then you can always make it your own.”
Here’s what you’ll need -
- a handful of fresh basil
- a handful of Malabar Spinach
- 2 cups of very good EVOO
- half of a lemon
- kosher salt
- cracked black pepper
- roasted peanuts (if you can’t find Pine Nuts)
- gorgonzola cheese (crumbled)
- 2 garlic cloves (roasted)
- 2 smoked chili peppers (your choice)
In a food processor, add all of your ingredients above minus 1/2 cup of your good EVOO. Pulse slowly. Continue adding the remaining 1 1/2 cups of good EVOO until desired consistency. Season to taste. Enjoy.