A new twist on Pesto!

Recently, while visiting one of my most favorite blogs, Kopiaste, I saw that Ivy had posted a very creative Pesto recipe. We love pesto, and I make it on a regular basis, but I really don't care for pine nuts (a staple of most pesto recipes) at all.
Not only does Ivy use fresh Spinach (!!) in her pesto, she substitutes walnuts for those pesky pine nuts. :-)
We tested her recipe this weekend, and all I can say is 'Pure Culinary Delight!' The spinach gave us a wonderful fresh change from our usual basil, and the walnuts added a fantastic, 'creamy' finish, which, in our opinion, complemented the entire taste experience much better than pine nuts.
I have now decided that all my pesto recipes will be adjusted, using walnuts!

With Ivy's permission, I am reposting her recipe here, followed by my suggestion of using basil, in place of the spinach, just for a change of taste.
This recipe has already taken its place beside my basil pesto, as one of our favorites!

Spinach Pesto
2 cups rough chopped fresh baby leaf spinach
3 spoonfuls of fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup walnuts
1 tablespoon minced garlic
1 teaspoon coarse salt
1/2 cup olive oil
1/5 cup of wine vinegar


Put parsley, parmesan, walnuts, garlic, salt to food vinegar. Mix until smooth. Add olive oil, and half spinach to mixture. Blend until smooth. Add remaining half of spinach and blend until smooth.

This recipe makes 2 cups of pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.

Variation: 1 cup (or more to taste) of coarsely chopped fresh basil, substituted for the spinach.


For more wonderful recipes, and great everyday stories from the heart of Greece, please visit Ivy's blog, Kopiaste to Greek Hospitality

-Chef

Spinach and Cheese Frittata

Definition of Frittata, courtesy of Wikipedia:
A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a normal omelette, a frittata is prepared in a skillet. However, whereas a normal omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open faced.

Here is the recipe for one of my favorite frittatas-

Spinach and Cheese Frittata
Serves 4-6

1/2 lb fresh spinach, chopped (or 10 oz pkg frozen, thawed and squeezed dry)
3 Tbl extra-virgin olive oil
3 Tbl butter
8 large eggs
1 cup freshly shredded mozzarella cheese
1/2 tsp grated nutmeg
1/2 tsp dried thyme
salt and pepper to taste

In large skillet, saute spinach in olive oil and butter, about 4 minutes.
In medium bowl, beat eggs till frothy, then stir in cheese, nutmeg, thyme, salt and pepper. Pour mixture evenly into skillet and shake skillet to cover bottom evenly. Heat over medium heat.
When bottom is formed and browned, put large heatproof plate over skillet, flip, and slide frittata back into skillet to cook top, or leave in skillet, (make sure handle is heatproof!) and place under broiler to brown top.