Entertaining guests in the summer months is one of my favorite past times.  I love making fresh pesto especially with fresh ingredients from my garden or farmers market. I have always loved a traditional pesto and so does my family. For a little more nutrition, I added spinach and kale to the mix. This pesto can be used for a variety of things and is super flavorful. I used my pesto on top of crostinis topped with aged provolone. It’s a simple appetizer for any party and a crowd pleaser. 

Ingredients: 
1/3 cup fresh parsley 
1/2 cup baby kale
1/2 cup baby spinach 
Salt & pepper, to taste 
1/2 cup extra virgin olive oil, more if desired
 1/2 teaspoon lemon zest 
1/4 cup Parmesan cheese 
2 tablespoons pine nuts 
2 Garlic cloves, peeled 
Provolone cheese, optional for garnish
 
Ingredients baguette:
 Whole wheat baguette, sliced 
1/2 cup extra virgin olive oil 

Preparation:
 In a food process add all of the above ingredients. Blend until desired texture. Set aside. 
 Brush olive oil on sliced baguettes. Place in the oven to toast about 5 minutes. Spread pesto on top of baguette with a shaved piece of provolone cheese. Enjoy with some vino. Cheers! 

Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Lemon Bowl: Lemony Pistachio Basil Pesto
Dishin & Dishes: Kale Pesto and Mushroom Stuffed Porterhouse Chops
Creative Culinary: Pesto Potato Salad with Parmesan Walnuts
Weelicious: Kale Pesto
Napa Farmhouse 1885: Garden Salad With Basil-Pesto Vinaigrette
Red or Green: Corn On The Cob With Basil-Jalapeno Vinaigrette
Homemade Delish: Spinach and Kale Pesto
Domesticate Me: Ratatouille Quinoa Bake with Pesto and Buffalo Mozzarella
The Mom 100: Crusted Loin Lamb Chops with Mint Basil Pesto
Taste with the Eyes: Fresh, Fabulous, and Frugal – Carrot Top Pesto
Elephants and the Coconut Trees: Chicken Breasts with Coconut and Cilantro Pesto
Healthy Eats: Green Is the New Black: 5 Must-Try Pestos
FN Dish: 6 Non-Pasta Ways to Go Big with Pesto