Spinach, Macadamia Nut and Basil Pesto

I must have done something right with my pesto when I made it last weekend. It was wiped clean from the jar within 12 hours. This pesto expresses an intense, herbaceous aroma with nutty influences. Flavors of black pepper matched the rich, creamy, rustic texture, with hints of salt and garlic. “It was hard to resist downing spoonfuls of this pesto.” Those were words that came out from Julie’s mouth, who devoured my pesto and licked the container clean.

I was entertaining my friend Mesma, a very talented choreographer and radiant dancer from Boston. She is the type of artist that creates an environment out of nothing. She brings characters to life and invites her audiences to enjoy the path of liberation. Watching her move is like watching Giselle. I don’t mean any specific character, but the entire ballet. She is the backdrop. She is the  corps de ballet. She is the scenery, and she is everything you could imagine in Giselle. When Mesma arrived in our apartment, all I could think of was the entire ballet gliding through my living quarters. If you haven’t had a chance to see Mesma perform, then you’ve already missed one of the greatest performers in the world. Her beauty lies in her creativity which is not something I can describe. You will just have to trust me, or see it for yourself.

I kept banging my skull for a recipe to match her affable character, and I thought of Pesto, a simple, elegant spread that can be used on anything. Toss it with pasta, spread it on a piece of toast, mix it in with eggs, top it over meatballs and steak or eat it as is. We topped the pesto over my vegetarian meatballs.

Making pesto is one of the simplest pleasures of life. Originating from Northwest Italy, Pesto is made with basil, parsley, pine nuts, garlic and olive oil. If you are feeling audacious, feel free to invent your own by swapping the basil for spinach, kale or any leafy green. Switch the pine nuts with almonds or walnuts.

I used the traditional method using a mortar and pestle to make my pesto, but if time is a factor,  definitely resort to a blender. And, don’t even think of buying store-bought pesto!

Here’s how you do it.

Makes 1 cup

Ingredients:

1 garlic clove

5 macadamia nuts, toasted or any other nut

3 oz basil, stems removed

3 oz spinach, stems removed

1/2 cup grated parmesan cheese, or any other hard cheese

1/4 teaspoon salt

1/2 cup of extra virgin olive oil

Method:

For Mortar and Pestle

1) Muddle together the garlic and nuts until you form a fine paste.

2) Pour a dash of olive oil to loosen the paste.

3) Tear the green leaves (a few at a time) and continue muddling until the leaves have incorporated with the garlic mixture.

4) Add the cheese and oil.

5) Mix in the salt and mesh.

6) Repeat this process until all the greens and cheese are used.

7) Taste and add more salt, nuts, cheese, or oil as needed.

8) Store in an airtight jar. Pour a little olive oil over the surface.

I placed the container on my kitchen counter for a few hours until I was ready to serve. You can either eat it right away or keep it refrigerated for up to a week. It can also be frozen for up to a month.

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