The Weekly Yum-ster!

This week’s successful forays into the realm of dining excellence included:

• Laurel’s Loaf for Learning
• Millie’s Whole Wheat Challah
• Spinach Pesto (recipe below)
• Gingerbread Waffles
• Honey-Oat Pain de Mie

And this CD (pictured at left), The True Lover’s Farewell: Appalachian Folk Ballads by Custer LaRue is excellent listening music for cooking—and eating!

Spinach Pesto:
Ingredients:

• Lots of clean, fresh spinach (at least a large colander full), stems removed
• 3 garlic cloves, cut in several pieces
• small handful of pecans (or walnuts)
• 1/2 teaspoon dried basil leaves
• 1/4 – 1/2 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• pinch salt
• 1/8 tsp. fresh ground black pepper
• zest of 1 lemon

Directions:

Place a few spinach leaves, the garlic, nuts, basil and some of the oil a food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese, salt, pepper and lemon zest. Cover and process until spinach pesto mixture is relatively smooth. You may need a little more oil, and adjust seasonings to taste.

Yummy, yummy!