phil’s popeye pesto

Makes one cup

This recipe is inspired by my very inspiring friend Philippa whom I actually met through this whole food-blogging thing.  Philippa serves it over pasta and roasted pumpkin.  I like it in my favorite sandwich.  I believe Philippa adds a squirt of lemon juice.  I like a lot of garlic.  How do you like it?

2 cups packed baby spinach leaves
2 tablespoons pine nuts
2 cloves garlic, peeled
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil

Put everything into a high-speed blender or food processor and pulse on low until well combined but not pureed.  This defies the usual pesto instructions of drizzling in the oil and also creates a chunkier pesto.  Keep in the fridge.

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© 2009 Jessica Stone www.greenappetite.com