This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. It is delicious on pasta, new boiled potatoes or added to marinara or pizza. I like it on Artisan or French bread. It literally only takes minutes to make and if you have any left over, just freeze it in an ice cube tray and then transfer to a zip lock bag or container for future use. We have several recipes that we use it with and it is so handy to just grab a couple of cubes from the freezer. If you want more than one recipe, make them back-to-back, don’t double it unless you have the super-sized blender as one recipe is all a standard blender can handle at a time. A food processor might do a better job, but I have not tried it. Accurate measures are necessary to achieve optimal flavor.
My husband used to make business calls on a pesto plant in years past. He smelled delicious when he got home even hours after having been there!
When you don’t have any new potatoes and you can’t wait to get some, this is what happens! The taste isn’t compromised, just the appearance.