Recipe 2:
Besto
(Spinach, Cilantro, & Parsley Pesto)
Ingredients:
1 bunch parsley
1 bunch of cilantro
1 handful of spinach
1 clove of garlic
Juice of a whole lemon
1/2 cup of pine nuts, walnuts, or almonds
1/2 - 1 cup olive oil for desired consistency
1/2 cup of parmesan cheese
salt and pepper to taste
Optional:
1 Tablespoon of balsamic vinegar or
1 Tablespoon of mustard or
1 jalapeno
Process:
Place 1 bunch of parsley, stems trimmed, into blender or food processor
Place 1 bunch of cilantro, stems trimmed, into blender
Place 1 handful of spinach, stems trimmed, into blender
Add 1 clove of garlic and 1/2 cup pine nuts
Squeeze a full lemon into mixture
Blend ingredients together in blender and slowly add 1/2 cup - 1 cup of olive oil into mixture for desired consistency
Add 1/2 cup of parmesan cheese and blend again till smooth
Add salt and pepper to taste
VIOLA you got your Besto ready in minutes!
Hungry for health benefits
SPINACH
Spinach is native to central and southwestern Asia. The ancient Egyptians, Greeks, and Romans gathered and used wild spinach, but Persians were the first to cultivate it. In the seventh century Spinach was transported east to China and west to the Mediterranean. Its dark and firm green leaves have an earthly, slightly bitter flavor. There are two main varieties of spinach: Savoy variety (curly leaf) and flat leaf. The Savoy variety has leaves that are wrinkled and thick in texture. Spinach is available year-round but peak seasons are spring and autumn.
Health Benefits:
Spinach is a nutritional powerhouse because it is rich in iron
Vitamins A and K are found in spinach
Spinach has significant levels of magnesium
Spinach is rich in folate, also known as folic acid
Spinach provides valuable dietary fiber
Selection Guidelines:
Choose spinach bunches with dark green, crisp leaves and firm stems with a blush of pink at the ends
Avoid spinach leaves that have discoloration or feel slimy• Avoid bruised or torn spinach leaves
