This recipe comes from Carol, the mother of two fabulous kids I used to babysit. Carol's delicious invention was a hit with Zane when he was a toddler (I think he gets his adventurous streak from his big sister Zoe!) This yummy snack's spinach base provides a healthy dose of vitamins A & C, and the combination of spinach and cheese makes for a calcium-rific treat.
Pesto is fun and easy to make, so if you have a little extra time, I suggest making a big batch to use in this recipe and save for future culinary endeavors. Take a tip from my girl Amy Sedaris and freeze pre-portioned servings of pesto in an ice cube tray; for a quick weeknight meal, boil some whole wheat spaghetti, add one cube of melted pesto for each serving of pasta, and throw in whatever veggies you have in your fridge.
Pesto usually involves pine nuts, but you can use whatever nuts you have in your pantry for a slight twist on the classic. Walnuts are my favourite pesto base; they're full of omega-3's and they make for a strong, delicious flavour!
Walnut Pesto (makes a little over 1/2 cup):
1-1/2 cup fresh basil leaves, chopped
1/4 cup walnuts
2 TBSP extra virgin olive oil
1/4 shredded parmesan cheese
2 cloves garlic, minced
sea salt & freshly ground pepper to taste
Throw everything in your blender or food processor and give it a whirl!
Brownies:
1 bag of frozen chopped spinach
1/4 cup pesto (buy pre-made or use my recipe)
1/2 cup good parmesan cheese
1/2 cup mozzarella
2 eggs
2 TBSP whole wheat flour
Pepper to taste
1. Preheat oven to 325ยบ. Cook and drain your spinach. Transfer to a large mixing bowl and add pesto, cheese, egg, flour, and pepper.
2. Spray a bread pan with a little non-stick spray, or rub with a teaspoon of butter to prevent brownies from sticking. Pour batter into pan.
3. Bake your brownies for about 30 minutes. Cut into squares. These brownies are fantastic warm or cool. Bring a plate to your next event--you'll be the toast of the PTA!
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