Spesto

Jorts has no chicken consumption limit. He could seriously eat it all day, urryday. So in my neverending quest to find ways to jazz up his fowl of choice, I came across this delightful recipe. Not only is it queasy (quick & easy), it also helps use up my Costco-sized tub-o-spinach before it starts to resemble ectoplasm. Win/win.

Ingredients:
3 cups lightly packed baby spinach leaves
1/4 cup pine nuts
2 tbl lemon juice
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan

Throw the spinach, pine nuts, and lemon juice into a food processor and pulse until it comes together. With the machine running, slowly add the EVOO until the mixture gets nice and creamy. Lightly salt and pulse a couple more times to get the party started. Transfer the spinach to a bowl. Stir in the Parmesan. Season with salt & pepper to taste.

Spinach Pesto = Spesto

Don't go heavy on the salt the first time around because the cheese will also add savoriness. You can always add more salt at the end if you must. Now just slather this green goodness on some grilled chicken or dress up a ho-hum turkey sandwich. Enjoy!