PESTO ON A MISSION

Namaskara Earthlings! or shall I say, Nama-slay people of the earth!

We're going to be slayin' it in the kitchen today with some power food! Loaded with Iron/Protein - all that good stuff , ready to tingle your tastebuds! 

Spice Woman is on a mission with this high performance "Pesto" that even POPEYE cant resist!
The traditional Italian pesto calls for Basil leaves and pine nuts, some good old extra virgin olive oil and parmesan cheese. These are all expensive ingredients , since I am from India, I will use the superpowers of local produce to bring to you amazing recipes like the one you're about to witness!!!

Ingredients:
Spinach leaves (you can add the stalk if you like! Don't be shy)
Green Chillies (use as much as you like! or replace it with chilli flakes or pepper your pick)
Walnuts , Almonds, Peanuts - Roasted
Cashews (If you are vegan , cashews will add the cheesy texture)
Cheese of your choice (I use regular Amul Cheese cubes!)
Garlic (Keeps them Vampires away! Add as much as you like!)
Olive oil (we need to keep some part of pesto Italian :P Mamma Mia Bellissimo!)
Salt to taste

Recipe: quite simple really!

1. Take a pan (obviously!) Roast the Walnuts, Almonds, Peanuts till they're light brown and crispy. 
2. In the same pan, roast the garlic and the chillies - I believe this brings out the flavour, so yummy! 
3. After you've cleaned the spinach leaves, boil some water and place the spinach leaves on top of the boiling water in a strainer (preferably a metal one) to steam the leaves for 2-3 minutes. Now take it out immediately and place it in cold water - this helps retain that beautiful green colour. We don't want to overcook the leaves or loose any of the nutrition, just soften it a little. 
4. Once your ingredients have cooled down, in a mixer/grinder blend the walnuts-almond-peanut-green chillies and garlic together till they form a coarse paste
5. Add the spinach leaves (make sure you have drained excess water) and blend away! Now it is important to hold your smoulder while your cape is flying in a very nonchalant manner while you blend. It adds a bit of a swag to the pesto!
6. Don't forget to add salt, olive oil and cheese at the very end and blend so that they combine evenly. I like to preserve the coarse texture, so I don't blend the pesto too much, I mix the salt/cheese/ oil with a fork. 
7. Et Voila! Bon Apetit Earthlings, Enjoy your pesto with Breads/Salads/Pasta - you can make anything it with it really! Or just eat it like that! 

YOU ARE WELCOME!😇