Spinach Miso Pesto (and Grilled Pizza!)
You know what you should do this weekend?
You should have people over for dinner.
Maybe it’s the friend from the pool. You know, the who always tells you, “You’re doing a good job, Mama.” when you have to coax a small child off of your leg and into the water. Even after three and a half weeks of lessons.
Maybe it’s one of your husband’s friends. You know, the one who loans him embarrassingly large Star Wars coffee table books that you have to hide when you invite your neighbor over for a cup of tea.
(Pssst. It’s under the red chair. Don’t tell.)
Maybe it’s your friend who is an incredible cook. You know, the one who comes bearing her own pesto.
Her own dairy-free, nut-free, beg-her-to-leave-the-leftovers-so-you-can-eat-it-straight-from-the-fridge-the-next-day-for-breakfast pesto.
Yeah, definitely invite her.
The best kind of dinners are with those people you don’t have to impress.
Serve your pizza on a well-loved, well-seasoned cookie sheet and they don’t bat an eye.
Tell them your pizza dough is from the store and they say, “What a time-saver!”
Leave the bathroom door open (if you are under the age of seven), “accidentally” burp and weigh them down with leftovers and your favorite books on the way out the door.
Still want to come over for dinner?
Great. We eat at 6.
Spinach Miso Pesto
Adapted from my friend Deb’s recipe
Makes approximately 2 cups
- 3 c. fresh basil
- 2 c. spinach
- 1/2 c. raw sunflower seeds
- 1 1/2 T. miso*
- 2-3 cloves of garlic
- 2 T. extra virgin olive oil
- 1/4-1/2 c. water
- 1 T. lemon juice
Combine all ingredients in a food processor or high-speed blender and blend until smooth. Add water as needed to reach desired consistency.
*Ingredient note: miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans. I use a barley miso. You can find it at most natural food stores and/or Asian markets.
For the grilled pizza:
- I recommend using Trader Joe’s wheat, regular or herb dough (or try this recipe or the one from our book!).
- If using the Trader Joe’s dough, remove the dough from the package and place it on a floured surface to rest for 20 minutes before grilling.
- Lightly oil and then heat the grill to high.
- I like to divide the dough in two and then pat and roll each portion into an 8-10 inch pizza.
- Place dough directly on the grill, close lid and cook for 2-3 minutes, until grill marks are visible.
- Remove dough from grill and place uncooked side down on a lightly oiled baking sheet.
- Top each pizza with desired sauce and toppings. We like to do red sauce, mozzarella and pineapple for the kiddos and pesto, Daiya, sautéed squash, peppers, mushrooms and Kalamata olives for the adults.
- Return pizza to the grill, uncooked side down. Lower heat slightly, close lid and continue grilling for an additional 4-5 minutes until the underside is thoroughly cooked and the toppings are melted.
- Hint: You can pre-grill one side of your dough 1-2 hours before your guests arrive and simply top the pizzas when they get here.
- Use leftover pesto on salads or a spoon, you know, for breakfast.
The winner of the Baby Bullet is Carrie, (the one who still likes to eat Goldfish without any preference as to flavor). Email me your mailing address to email@example.com and I will get your Baby Bullet asap.
Thanks to all who entered!