Karen’s Killer Fixin’s: Homemade Pesto

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is HOMEMADE PESTO!!

Pesto can be made a lot of different ways and everyone has their favorite. This one is easy to make and flavorful.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 87 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HOMEMADE PESTO

4 cups fresh spinach
1 cup fresh parsley
¼ cup fresh basil
1 cup chopped green onions
1/3 cup walnuts
1 cup asiago, romano or parmesan cheese (fresh grated preferable)
1 tsp. salt & pepper
¼ cup olive oil
¼ cup balsamic vinegar (optional)
1 tsp. of lemon juice (optional)

Mix everything but the oil in a food processor.  Continue blending, slowly adding the oil.   Add ¼ cup balsamic vinegar and 1 tsp. of lemon juice for flavor if you really want (It’s not for everyone).

Chill overnight, serve on chicken or pasta. Recommend using fresh spinach or tomato/basil noodles but that’s optional.  Even fabulous as a dip with toasted bread!

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