spinach pesto

As promised, I located the spinach pesto recipe I use.  It's from a recipe for chicken meatballs and zucchini noodles, but last time I made it I had leftovers that I put on everything...it was that good.  

Spinach Pesto (via multiply delicious)

2 cups fresh spinach
1 cup fresh basil
2 teaspoons garlic, minced
3 to 4 tablespoons olive oil
Salt and pepper to taste

In a food processor, add spinach, basil, garlic, salt and pepper.  Turn food processor on and add olive oil while processing.  Pulse until blended thoroughly.  If you need to add more olive oil add 1 tablespoon at a time.

In other food related news, I made black bean brownies the other night.  They are ok.  They have a slight beany aftertaste, but given that there is approximately 30 calories in one serving...I can look past that.  I did find the perfect use for them though...

Photo Jun 11, 16 35 15
Greek yogurt, a sliced banana, Kashi cereal, and a crumbled brownie.  A delicious snack or breakfast (or lunch as the case was today)!  

Martha Rosenstein, FNP