I’m less than 3 weeks away from our little girl’s due date. I’m trying to stock the house with diapers and the freezer with easy, healthy meals. I made up three varieties of pesto that we can just toss with pasta for a quick dinner. Swiss chard with almonds, a spinach arugula mix with walnuts, and roasted pepper, tomato and garlic; each kind gave me 3 or 4 small jars worth for my freezer.
This is what I would call the winter pesto varieties. With basil not being in season, it doesn’t make sense to make a bulk batch of the summer favorite. Its a great way to eat the healthy greens you might not always reach for and the nuts add good protein.
In not much time, these 3 recipes gave me 10 jars of pesto, enough for 10 meals for our little family of almost 4, without taking up much room in my freezer. Even if you’re not preparing to survive on no sleep, having a few of these jars is great on a busy weeknight.
Pesto is also great on a chicken or turkey panini, or as a sauce for homemade pizza.
The recipes are all basically the same, just the main ingredients varied, which means you can make up your own varieties quite easily, try different greens or veggies, different nuts, or different hard cheeses.