First I tried to puree it in my blender. But I failed. Nothing happened. If only I had a Vitamix...
So I transferred everything to my food processor and added pecans. The pecans I store in my freezer to prevent from going rancid. You should store all of your nuts in the freezer if you can. They last a really long time that way.
When I got back from my weekend away, I cooked up some pasta and tossed in the pesto that I stored in a mason jar. It's nutty and fresh and cheesy. It made for a nice easy lunch at home.
Tonight we are enjoying the pesto on a pizza in place of tomato sauce. Bon appetit!
Spinach, Arugula, or Basil Pesto
1 bunch or 4 cups fresh spinach, arugula, or basil, roughly chopped
1/8 cup nuts (I've used pine nuts, pecans, or walnuts), roughly chopped
1/2 cup grated parmesan cheese
1/4 cup olive oil
1tsp lemon juice
Salt & Pepper to taste
Put greens in a food processor or a really powerful blender (mine did not perform for me). Add pecans and blend until well pureed. Then add parmesan cheese, olive oil, and lemon juice. Blend and taste. Add salt & pepper as you like. Store in an air tight container or jar for up to 2 weeks. If you freeze it, it keeps for just about forever.