Monday, October 6, 2014

Spinach-Basil Pesto

 We are harvesting the last of the spinach and basil.
This pesto can be used as a condiment for sandwiches, slathered over roast chicken, or as a sauce for pasta.
It comes together quickly and can be stored in the refrigerator about a week or frozen.

Spinach-Basil Pesto over Pasta with Chicken
3 cups fresh spinach leaves
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves
pinch of red pepper flakes
zest of 1 lemon
juice of 1/2 lemon
1 teaspoon salt
fresh ground pepper
1/4 cup grated Parmesan cheese
1/4 cup olive oil

Put spinach, basil, pine nuts, garlic, lemon zest and juice, salt, pepper, and Parmesan in a food processor.
Turn on and while running, pour in olive oil. Process until combined, scraping down sides as needed.
Put pesto in a small bowl, use as needed.

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