Pesto pasta has become my default when I don't feel like cooking a complex meal. It's a step above pasta with sauce out of a jar? Maybe? At least I make the pesto myself, which is really arduous: put some ingredients in a food processor and press on... Whatever. It's delicious!
This pesto is a little lighter than your average pesto, with goat cheese instead of parmesan, spinach, and no nuts. I like to add some sun-dried tomatoes or artichokes (I admit that those come out of a jar) to add another layer of flavor. I hope you enjoy this simple yet satisfying dinner (makes a great leftover lunch, too!).
Creamy Goat Cheese, Basil & Spinach Pesto
yields about 1 cup pesto
2 ounces goat cheese
1 1/2 cups basil leaves
1 1/2 cups spinach leaves
1/2 teaspoon salt
1 teaspoon freshly cracked pepper
1/4 - 1/3 cup olive oil
Place goat cheese, basil, spinach, salt, and pepper in a food processor. Blend and slowly add olive oil until desired consistency is reached.
Smother on anything. Here I tossed the pesto with some pasta and sun-dried tomatoes.
Pesto can be stored in the fridge for up to three days. Over time the pesto will brown. It's still okay to eat, but looks rather unappetizing.