Spinach Basil Almond Pesto

I have been promising this recipe for awhile, here you go! It’s great to have on hand during the holidays, especially if you have any unexpected guests that show up. It so easy to warm up, pour over chicken and/or pasta. It even makes for a great hostess gift for all those holiday parties you may be attending, package it with some dry pasta in a cute basket and voila, instant homemade gift!20131030-082633.jpg

Ingredients:

  • 2 cups fresh basil
  • 1 cup fresh spinach
  • 5 cloves of peeled garlic (can use less, depending on your taste preference)
  • 3/4 cup raw almonds
  • Lemon juice (1/2 of fresh lemon)
  • Salt & Pepper to taste
  • Olive Oil
  • Optional – Parmesan cheese about 1/2 cup (or keep it out to make it vegan)

Directions:

  1. In a food processor add the basil, spinach, garlic, almonds, lemon juice, salt & pepper and blend together.
  2. While the food processor is going, slowly pour in the olive oil. Keep adding until you get your desired consistency. I like mine a little more on the chunky side.
  3. Store in an air tight container in the fridge.

Spinach & Artichoke Wonton Cups

I love this recipe because it takes the messiness out of eating a dip since you have the spinach and artichoke filling in individual cups.  I haven’t found gluten free wontons yet, so if you want to make this gluten free, forget the wonton cups and just serve the filling with tortilla chips. If you do this I suggest making it a bit more creamier by adding additional greek yogurt. Plus, it’s a much lighter version of a traditional spinach & artichoke dip.
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Ingredients:

  • 1 Package of frozen chopped spinach, defrosted and drained
  • 1 Can of artichokes in water, drained and chopped
  • 1/4 cup Vegan Mayo
  • 1/3 cup Greek Yogurt
  • 1 Tablespoon Frank’s hot sauce
  • 1 clove of garlic, minced
  • 1 lemon, zest only
  • 1/2 Grated Parmesan Cheese
  • Salt & Pepper to taste
  • Wonton Wrappers (these are not gluten free)

Directions:

  1. Preheat oven to 350 degrees. Using a muffin pan, place a wonton into each tin and press down to form the cup shape (they don’t have to be perfect). Bake for 12-15 minutes or until the wonton tips are a light brown. You can make these wonton cups a few days in advance, just store in a zip lock bag. 
  2. Make sure the chopped spinach and artichokes are drained well. Use a paper towel to press out any excess water.
  3. Mix all filling ingredients together in large bowl.
  4. Fill wonton cups with mixture. Don’t fill the cups more than 30 minutes in advance otherwise the wontons will get soggy.

Adapted from this original recipe.