Ensuring that I made use of all the food in my fridge, I made this spinach pesto. The aim was to use up what was left over from a bag of spinach I purchased for another recipe. And then use the pesto to make pea and spinach pesto arancini.
I had such grand plans for December! Each day would start with me writing a blog post. Well, that so did not happen. For my regular readers you know I like to be a month ahead in my writing. But as I sit at our antique table to write this post I am only 3 days ahead of myself. I did not write every day and for the first time in a long time, I don’t feel bad about that. Every December I create two dishes a day for the blog. Well, until 2019 came along. After 10 years of doing this, and having recipes up to the middle of the year, I just was not that motivated. I am not going to let that bother me as I have recipes for this week! And two planned for next week. The time after that will take care of itself.
What I am focussing on right now are my plans for January. I am not jumping onto the Veganuary bandwagon. Nor am I doing a dry month. It is going to be a part continuance of December where I clean out my fridge and freezer. And we are going to be doing a fair bit of socialising. Out for dinner with friends is a definite. And Burns’ night dinner at our house as is tradition. We are also going away for the weekend to see friends who have moved to the coast. Work starts in earnest today even though I have been in and out of the office as needs be. And I am going to get back into my exercise regime in earnest this month. What are you focussing on this January?
Click on the links for conversions and notes.
- 150 g baby spinach leaves
- Juice of 1 lemon
- 1 garlic clove, crushed
- 2.5 mls salt
- 30 mls olive oil
- 15 g flaked almonds
- Place all of the ingredients into a blender
- Blitz until as fine as you would like it
- Store in a sterilized glass jar and use as needed