Sun-Dried Tomato and Spinach Pesto with Crostini
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Earlier this week, while flipping through Danielle Kartes’s new book, Rustic Joyful Food: My Heart’s Table, I spotted a recipe I hoped might put to use the half jar of sun-dried tomatoes sitting in my fridge.
The recipe was for a pesto, something Danielle says she smears over “bread or fish or uses as an accompaniment to Brie and cured olives.” It called for many of the usual pesto players: garlic, nuts, parmesan, olive oil, and fresh lemon.
But what struck me about the recipe was the absence of herbs. In their place, Danielle uses spinach. How interesting? I thought. A winter pesto made with pantry ingredients and easy-to-find, low-maintenance spinach—how nice?
I made the pesto that evening as well as some focaccia crostini to serve alongside. Friends, it was irresistible. I had a hard time not polishing off the entire bowl.
I had made the pesto with the intention of clearing out the fridge, but several days later, I found myself opening a new jar of sun-dried tomatoes to make another batch of pesto. Twice this week, between running around getting the kids to hockey practice and trying to prepare for the holidays, this pesto crostini aside soft-boiled eggs or various leftovers scrounged from the fridge became dinner.
I’m not suggesting you make pesto for dinner, but I do think you should make this sometime soon — it’s perfect for holiday entertaining as it takes no time to blitz together. Serve it with crackers or crostini (directions below), or as part of any spread of holiday appetizers you may find yourself assembling in the weeks to come.
Here’s the play-by-play: Gather your ingredients.
Heap them all, with the exception of the olive oil, into a food processor.
Pulse until everything is finely chopped, but not puréed.
Transfer the mixture to a bowl, and stir in the olive oil.
Store in the fridge or serve immediately with…
Bake at 450ºF for 7- 10 minutes or until golden.
Smear the sun-dried tomato pesto over top…
… or serve alongside.