Thursday, August 25, 2011

Spinach Basil Pesto


1 ½ c. baby spinach leaves
¾ c. fresh basil leaves
½ c. toasted pine nuts
½ c. grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ c. extra-virgin olive oil


Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 table spoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

I shared some, kept some in the fridge for immediate use, and froze some in an ice cube tray for use later.

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