Ahh – so a lovely rule of thumb when you go on vacation is clean out your fridge!! After all, nothing is more pleasant than returning from the trip of a lifetime to sour milk and rotten produce.
With a vacation looming for me – don’t worry, I’ll let you in on it soon enough! If you’ve been a blog reader for a while now, you might be able to guess based on past vacations – I’ve been doing my best to use up the most perishable of items in my fridge….
Greens are one of those lil’ items. Spinach goes bad in the blink of an eye – one moment, the bag is full of lush, beautiful leaves…the next a slimy mess.
In an effort to save the greens, I decided that a makeshift spinach pesto needed to be a part of my life!
Enter: 1 clove of garlic, a palmful of walnuts that have graced the bottom shelf of my fridge for a bit too long now, a dash of hot red pepper, and enough spinach for me. I didn’t make a huge batch. Oh, and I didn’t have parmesan so that didn’t make it in there – though it’d be wonderful!
Annihilate those ingredients prior to drizzling in just enough oil to bring it together.
Final Product: Garlicy. Green. Glorious.
I probably ended up with about 1/3 to a little less than a 1/2 cup of pesto.
Now came the question of what to do with it?!
The remnants of a wheel of Trader Joe’s goat cheese brie was calling to me from my fridge, and a ball of pizza whole wheat dough had been thawing in there, too.
Time for pesto pizza!!
Rolled the dough out as thin as I could get it, and docked it with a fork and then par-baked it to try and stave off sogginess.
I then smeared on a generous amount of the pesto, and dotted it with about an ounce of brie – yes, rind and all. I love it.
Then back into the oven it went.
A great combination of the crunchy crust, the melted brie, and the garlicy pesto.
Oh, I will make this again in a heartbeat…or once my fridge is restocked post-vacation. Until then, the remainder of this pesto is tucked away in my freezer…we’ll see how it does!