On my first date with my husband, we both ordered the same thing. Wasn’t really sure if that was a good sign or not. It was a simple grilled chicken breast on angel hair with marinara topped with a dollop of basil pesto. When our food arrived, Chris scraped the pesto off and muttered, “I don’t like spinach.” I was torn about what to do. Should I tell him what pesto is? How does he not know? Didn’t he read the menu? What’s wrong with spinach? Do I really have a future with someone who doesn’t know what pesto is AND who doesn’t like spinach?
I chose not to correct him at that moment. I waited until our relationship was a little more solid before educating him on the world of pesto.
Pesto doesn’t have to be just basil and garlic, so go ahead and try different nuts/seeds with herbs and oil. One little spoonful can add a whole new complex element to a dish without taking over. This pesto adds a clean, bright flavor to whatever you put it on (even a spoon). It only takes a couple minutes to come together in one of my favorite kitchen tools- the mini prep. Pepitas are loaded with vitamins and antioxidants. Even better, they are a good heart-healthy fat.
And I’m happy to say that Chris is fully versed on pesto and he also eats spinach.
Dollop a teaspoon of Pepita Pest onto Chipotle Sweet Potato Soup
- 2 Tbsp roasted, unsalted pepitas
- 1 Tbsp cashew butter ( or almond butter )
- ½ cup arugula
- 6-8 basil leaves
- 2 tsp. lime juice
- 1 Tbsp parmesan cheese
- 1 Tbsp Olive Oil
- Combine all ingredients in food processor.
- Pulse to desired consistency.
- Add additional oil if you want it to be more liquid.
- Add salt and pepper to taste.
Good as a sandwich spread, soup topper, cracker spread, pasta/rice mix-in, or add to a salad dressing.