Ingredients:
2 medium spaghetti squash
1 cups fresh basil
1 cup fresh baby spinach or ½ cup frozen
½ cup Parmesan or Romano cheese
½ cup EVOO
½ cup pine nuts or slivered almonds or
1 tsp minced garlic
2 tsp dried Peachy herbs
Salt and pepper to taste
Additional Parmesan cheese for sprinkling
Directions:
Add all ingredients in a blender, pulse until pasty.
Transfer to jar(s) to save unused pesto or freeze.
Bake seeded spaghetti squash in 350 oven for 20 minutes ( microwave for10 minutes).
Using a fork scrape squash meat off the shell in a bowl.
1 TBSP EVOO
1 small onion chopped
1 tsp mincced garlic
1 cup almond milk, or regular milk
1 tbsp lemon juice
In a skillet, heat 1 tsp EVOO
Add onions and garlic, saute food 2 minutes.
Add milk and lemon juice while mixing.
Serve on spaghetti squash
Sprinkle with Parmesan cheese.
Other pesto suggestions:
Use paste on sour dough bread, then toast
Top on baked potato, cooked chicken or fish.
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