It’s Not All Mary Poppins

Menu Monday

Monday: Meatball soup, baguette with spinach pesto

Tuesday: Vegetable-cheese galette

Wednesday: Spring rolls (with tuna), sesame bok choi

Thursday: Beet-carrot salad

Friday: Peanut butter-taco roll-ups, broccoli

June 11, 2012 - Posted by | food

1 Comment »

  1. I’m intrigued by spinach pesto – is it pesto with spinach added, or “pesto” with spinach instead of basil?

    It’s made with spinach instead of basil, yes, though you do put in a wee bit of fresh basil. In fact, by the time I’m done with it, it doesn’t bear a huge heap of similarity (except in appearance and usage) with traditional pesto. Take several big handfuls of fresh chopped spinach, pureed in a food processor with a small handful of basil, some Parmesan, then drizzle in water (not oil) till it’s the right consistency; finally, toss in some toasted walnut bits and pulse a few more times. But really, you can use just about any green, any dry cheese, and any nut or seed. It’s very versatile. I suppose purists wouldn’t call it ‘pesto’, but what to call it, then?

    Comment by May | June 11, 2012 | Reply

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