Not-Pesto Pesto

The root of the word 'pesto' means 'to pound'.  You know, like the mortar and pestle you're supposed to use to do this crap?  By hand?  For hours?

I'll take a moment so we can both stop laughing.

Broc's Not-Pesto Pesto

1 garlic clove
about an ounce of either asiago or parmesan cheese (a cubic inch is roughly an ounce).
1 cup fresh basil leaves, washed and dry
1 cup fresh baby spinach, washed and dry
1/4 cup pine nuts
olive oil
freshly ground pepper to taste

Throw everything into a food processor.  Tada.

Okay, I'll be more specific.  Start with the cheese and garlic because they chop easier before everything else joins the party.  Add everything else but the olive oil and a few of the pine nuts.  When everything is getting sort of smooth, add the olive oil until it reaches your favored consistency.  I prefer it kind of thick, almost like a spread or dip.  If you're feeling fancy, right before you're done, add the last few pine nuts at the very end and chop them only coarsely.

Makes enough sauce for 4 dinner-sized portions of pasta.

To make it into a pasta sauce, add a tablespoon or two of the pasta water and stir it up.  It'll turn a gorgeous bright green and get all fragrant like cheese and garlic.

The reason you add the spinach is for bulk (because unless you're growing it fresh basil gets pricey) and also because it helps keep the sauce green.  The magic of this sort of not really pesto is that, because it's not The Iconic Pesto, it's less intimidating to try different configurations.  I really like using walnuts and arugula for instance, especially if I'm adding some sherry vinegar and making a peppery vinaigrette to dress a warm potato salad.  You could also sub out the basil for chives or sage or parsley or any deciduous herb, really.  How awesome would a sage and pepitas pesto be on squash ravioli in fall?  

Very awesome.  The answer is very awesome.