Feel free to make these items without the other. They're both good, but even better together! Pesto also is wonderful tossed with pasta or on bruschetta.
Spaghetti Squash & Pesto
1 Spaghetti Squash
Olive Oil
Salt
Pepper
Cut squash in half lengthwise and scoop out seeds. Cover a large baking pan with foil and place squash with flesh side up. Drizzle with olive oil, sprinkle salt and pepper. Bake at 400 for 45 minutes. Scrape out flesh with a fork. Serve with butter or spaghetti sauce, or pesto.
Pesto
2 cups fresh baby spinach leaves
1/2 cup fresh basil leaves
1/4 cup grated parmesan cheese
1/2 cup toasted pinenuts
4 cloves peeled garlic
3/4 tsp salt
1/2 tsp pepper
1 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/4 cup extra virgin olive oil
Combine all ingredients in a food processor and pulse until blended well. Use immediately, store in fridge, or fill ice cube trays and freeze for future use.
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