Spinach Pesto

Greetings from New York City!

After a crazy busy trade show in Vegas, I headed home for a whopping sixteen hours before hopping on a plane to the east coast.

Sixteen hours. Just enough time to wash the only pair of jeans I wear, catch up with my parents, kiss my boyfriend and get a good night sleep in my own bed.

To many, this intense schedule might seem a bit much. But for me, it is just confirming that leaving my old job and starting fresh was one thousand percent the right choice.

I feel like I’m starting to live the life I was always meant to live.

Sometimes you have to go out on a limb to get what you want.

So get wild in your life. And in the kitchen.

If you aren’t quite ready to get wild, maybe just mix it up a bit.

You will need…

3 cups spinach

3 garlic cloves, roughly chopped

¼ cup pine nuts

¼ cup olive oil

¼ cup parmesan cheese

Salt and pepper to taste

Start by toasting your pine nuts in a small pan over medium heat just until they are lightly browned. About 5 minutes.

In the bowl of a food processor, combine the garlic, pine nuts, spinach and cheese.

Blend until completely combined.

Slowly add in the olive oil until it is a fine paste.

Season with salt and pepper and serve.

Love and Beer Floats

Angela 

Spinach Pesto

3 cups spinach

3 garlic cloves, roughly chopped

¼ cup pine nuts

¼ cup olive oil

¼ cup parmesan cheese

Salt and pepper to taste

Start by toasting your pine nuts in a small pan over medium heat just until they are lightly browned. About 5 minutes.

In the bowl of a food processor, combine the garlic, pine nuts, spinach and cheese.

Blend until completely combined.

Slowly add in the olive oil until it is a fine paste.

Season with salt and pepper and serve.