Easy // 20 mins // A Generous Quart
When you get the oven extra HOT, might as well do everything in it. We bring out the savory sweet umami flavors of roasted citrus, gala apples & Bartlett pears with a high heat roast & create a fresh clean Gala Spinach Pesto.
Sheet or pizza pan
High power blender
Extra HOT oven preheated to 550
1 navel orange
1 ~ 2 small onions
Fresh spinach, about a quart or a quart & a half
1 clove garlic, opt
1 small hot chili, opt
1 cup basil leaves, opt
¼ cup evoo
½ teaspoon each sea salt & black pepper
1 cup water
1/3 cup roasted cashews
Spray a pizza or sheet pan & load on the sliced onion, cored apple & pear & the peeled citrus cut side down. Put the pan into the HOT oven and set a timer for 15 mins. Load your powerful blender with the spinach, citrus peels (opt), cashews, water, salt & pepper, evoo and optional garlic or chili if using.
When the fruit is roasted, add it to the blender jar, nice and hot, on top of the spinach mixture. Squeeze in the citrus juice. The residual heat will slightly cook and tenderize the spinach. I used chili today, but no garlic or basil. The fresh flavor of the roasted fruit & spinach is spot on & the tropical cashews accentuate the fruit.
Blend well, starting on a slower speed and increasing to high. Make sure the pesto is well pureed. Taste and adjust seasonings. If you used salted cashews go easy on the salt until you taste the pesto. If it’s too thick add a little more water or evoo. Serve w/ the Roasted Carrots & Celery as we did here or w/ favorite pasta, roasted chicken and more.
This pesto is superb on ravioli. Many excellent quality fresh and frozen raviolis are available now and they cook up in minutes. Let’s see how you tweak & create using these recipes as a starting point for your Hungry Harvest creativity. Please post your photos all over Hungry Harvest social media.