Today I am sharing with you my mom’s easy-peasy, yummy-in-your-tummy, pesto recipe.
Just like her rice pudding recipe, which I shared a couple of weeks ago, her pesto recipe is super easy to make.
1/2 cup water
2 bunches spinach, stems removed
1 bunch basil, stems removed
1 cup olive oil
1 round queso fresco, in a medium dice
salt to taste
The main issue I used to find was that the spinach and basil would end up a compact little puck at the bottom of the blender, so now I add the water first, then half a bunch of spinach, and blend. Once that is blended, add the other half of the bunch, and blend. Add half of the oil, add the bunch of basil, and blend. Add the rest of the oil, half of the remaining spinach, and blend. Finally, add the diced queso fresco, the rest of the spinach, and blend. Taste and add salt as needed. Queso fresco is salty on its own so I wait until I’ve added it before I add any salt. And you’re done!
I like to freeze my pesto in baggies since this makes enough for about 3-4 meals. I like the spinach in this sauce not only for the nutritional content, but also because basil alone ends up tasting really medicine-y to me.
You can use this sauce on your favorite pasta, like a pesto sauce, or as the French use their pistou, in a soup. In Peru we add it to a hearty soup and call it menestron. Sound familiar? It is derived from the Italian “minestrone al pesto”, proving once again that in the world of cooking, cultures influence each other endlessly.
I hope you enjoy this recipe – it is simple and quick to make and so delicious!