spinach & poblano pesto

This is not a traditional pesto by any means as Jim is allergic to nuts and I had no cheese in my house when I made it. HOWEVER, it turned out great and I've used it in almost everything I've made since that day. Pizza, lasagna, grilled cheese {see recipe}, scones {see recipe}, roasted potatoes, etc. I plan on always having some in my refrigerator for the rest of my life.

{purée}

1 large bunch of fresh spinach leaves
3 cloves garlic
I seeded poblano pepper
1/4 C green onion
1 shallot
2 T olive oil
1/4 t salt
1/4 t pepper
4-5 fresh basil leaves
a handful of oregano leaves
1 stem of rosemary sprigs

grilled cheese with avocado, bacon & spinach poblano pesto

This really doesn't need a recipe as any combination of these ingredients would be great! But in case you're not feeling adventurous, here's what I did:

thick slices of Italian sandwich bread
sharp cheddar cheese
skillet cooked bacon
1/2 of an avocado, sliced
1 T spinach & poblano pesto {see recipe}

Spread pesto on one slice of bread. Layer all other ingredients on the sandwich. Toast in a skillet with plenty of salted butter. YOU'RE WELCOME.

cheesy garden scones

Extra pesto is one of the best things in the world to have. This morning, I had virtually nothing in my refrigerator but some butter, a little cheese, pesto and milk. Sounded like scones to me!

{makes 6 scones}

2 C flour
3 T spinach & poblano pesto {see recipe}
3/4 stick of salted butter
1/2 t freshly cracked pepper
2 oz grated cheddar cheese {or whatever}
1/2 t baking powder
1/4 t salt
~1/2 C milk

{preheat your oven to 400 degrees}

Combine the flour, salt, pepper & baking powder. Cut in the butter until the mixture looks like coarse bread crumbs. Mix in the cheese and pesto. Gradually add milk until the mixture turns into a dough that holds together but is not wet.

Scoop out ~1/4 C of mixture at a time and place in a non-stick baking surface. Bake for 20 minutes or until bottoms are golden and tops are just starting to brown.