adapted from Gluten Free A-Z Blog
Makes about 2 Cups (about enough to fill up an ice cube tray)
Prep time: 20-30 minutes (the de-leafing of the herbs gets you)
basil: mine's from the garden and free; I'm guessing it would be .50-1.00, but don't know as I haven't bought it in several years; parsley: .20, spinach: .50, olive oil: .50-1.00)
Note: This recipe also calls for parsley (not too shabby nutritionally either). I did use parsley and this pesto really was great, but I think that if you don't have it, you could probably add another cup of spinach, basil or a combo of both to very good effect as the parsley adds only a very subtle mildness to the pesto.
2 C basil leaves
2 C spinach leaves
2 C parsley leaves
1 C walnuts
4 cloves garlic
1/2-1 C olive oil
Clean and remove leaves from their stems. Peel and crush the garlic. Add ingredients to food processor or blender and process until smooth (The blender gives me a smoother pesto if you care about that sort of thing).
Store it. I freeze mine in ice cube trays, then plop them into a Ziploc bag. Then I can add 1 or 2 to sandwiches or a dip or whatever if I just need a small amount.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com