Fresh Spinach Pesto


When we visited Rome a couple years ago, we bought some fresh pesto from a little shop down the street from our apartment. We dumped it on top of some hot, freshly cooked pasta and watched as it melted and covered each noodle in cheesy, herby, garlic-studded sauce. Ever since then, we always have a jar of pesto in the fridge! I like to use spinach rather than basil to really pack in a nutritional punch and put it in all kinds of dishes, year around! 
Click here for some of our favorite recipes with pesto!

Fresh Spinach Pesto
Makes about 1 1/2 cups

1 cup packed baby spinach
1/4 cup pine nuts, toasted
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 garlic clove, minced
freshly cracked black pepper
1/3 cup olive oil
1/4 cup shredded Parmesan cheese

1. Combine first five ingredients in a food processor and pulse several times until well chopped.
2. Add olive oil and blend until smooth.
3. Add cheese and pulse a few times to combine.
4. Store in the refrigerator for up to a week.

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