Tuesday, April 13, 2010

Spinach and Walnut Pesto and Garlic Parmesan breadsticks

I can't decide if I still like food blogging or not.  I originally started this blog for my Dad. Then it all changed, and I figured I cook all the time, and love to cook, so I might as well document it, right?

Now, I've found that there is this whole world of food bloggers.  Full of pretentious, self-righteous, "I'm better than you" type of people.  It can be really annoying.   Frankly, I am what I am.  I'm not trying to prove anything to anyone.  And seriously, who has time to be at the computer all day!  I have little midgets to take care of, bathrooms to clean, and a life to live.

Basically what I'm saying is this:  It's not my priority, and it most likely never will be.  At least not while I have littles at home.  And to be honest, who wants to think beyond that? 


Spinach & Walnut Pesto

  • 1/2 bunch spinach

  • 1/2-3/4 bunch flat leaf parsley

  • 1/4 c. grated Romano cheese

  • 1/4 c. grated Parmesan cheese

  • handful walnuts

  • 1 clove garlic

  • 3/4 tsp. salt [easy on the salt!]

  • 1/2 tsp. dried basil leaves

  • olive oil

  • 16 oz. pasta [I used fusili, because Chris doesn't like spaghetti type noodles.]

  1. Basically, my measuring on this sucks.  It's kind of a wing it recipe. 

  2. Wash the spinach and parsley.  Shake to remove the excess water, allowing some water to cling to the leaves. 

  3. In a food processor or blender, process the greens with the remaining ingredients, pouring in the olive oil as it processes.  Add olive oil until it has reached the deisered consistancy.  Process until it is a thick puree, but with some specks still visible.  If it is still a little thick, add a little of the pasta water to thin it out.  Remember, it will thin out a bit when it hits the hot pasta.

  4. Toss with hot cooked pasta.

Garlic Parmesan Breadsticks
Totally not healthy, which is why I don't make them that often.  That being said, they go fast, because everyone loves them!!

  • 1 1/2 c. warm water

  • 2 T. sugar

  • 1/2 tsp. salt

  • 1 T. yeast

  • 3 to 3 1/2 c. flour

  • butter

  • Parmesan cheese

  • Garlic salt

  1. Mix water, sugar, salt and yeast.  Rest 5 minutes.  Mix in flour until it forms a soft dough.  [3 cups leaves my dough a little too wet, so I have to add more to get the right texture.]  Rest 20 minutes. 

  2. Roll out on a floured surface to about 1/2" thick.  Cut into strips.

  3. Melt butter [amount used varies, I used about 6 T, but you can use more if you prefer] in an edged cookie sheet.  Add each strip of dough, turning once to coat in butter.  [I know, heart attack.]  Sprinkle with [real] Parmesan cheese and garlic salt [go easy on the garlic salt, just a touch]. 

  4. Bake at 375 for 20 minutes.


  1. I'm glad you are blogging for all the right reasons! This recipe looks so simple and comforting ~ and your great photos prove it!

  2. I love your recipes. This one looks divine. - Niki

  3. Love those close-up photos. They both look so great.

  4. I love brightly colored foods! Your Pesto is a beautiful green.