Do you love pesto and wish you could eat it year round? If you answered yes, then you must try this spinach pesto recipe. It is a fantastic base on pizza, served with your favorite pasta or added to soups. This recipe comes from the infamous Moosewood Restaurant in Cornell, New York.
4 cups firmly packed fresh spinach
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup pine nuts (almonds or walnuts can be used as well for varying flavor)
3/4 cup coarsely grated Parmesan-Reggiano cheese
1/2 cup chopped fresh flat leaf parsley
2 garlic cloves, minced
Wash and drain the spinach. Remove only the large stems. In a food processor (blender is OK), blend half of the spinach with all of the lemon juice and half of the oil. Add the rest of the ingredients and blend until smooth.
Enjoy!
What does soaking the basil do?
ReplyDeleteThanks for the catch Dianne! I always soak the basil for my basil pesto to bring out more flavor. I was posting this recipe while half awake and must have been in autopilot mode! I corrected the recipe. :)
ReplyDelete