Mike Chary passed along the following recipe:

12 oz. spinach
3/4 cup toasted walnuts, skin rubbed off (the skin is bitter)
1/4 cup olive oil (though, and here’s a trick for you, you can cut the olive oil with a little peanut oil, which is generally useless, but will give this particular recipe some pizzazz, but don’t use more than a tablespoon. So take out a tablespoon of olive oil, and add one of peanut oil, or not because it does give a peanut butter accent. Sort of a Thai pesto :))
3/4 cup of parmesan cheese, grated
1 clove of garlic
salt and pepper to taste

Put everything except the cheese in a food processor and turn it into paste, and then add the cheese and mix until combined (or, you know, use a mortar and pestle).

Some recipes think pesto is a pasta sauce so they add chicken stock. Ignore them.

That’s very similar to my pesto recipe, only with more walnuts and less olive oil. My recipe also asked for Manchego cheese instead of parmesan, but if I make it again, I’m going to use parmesan, because it’s cheaper and easier to find and I don’t think I could tell the difference. Also, mine added the juice and zest of one lemon.

Thanks, Mike, for sending that along. It’s educational to see what recipes have in common.

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