Saturday, April 3, 2010

Lemony Spinach Pesto

This is another variation on pesto that is simple and tasty.  It's jam-packed with refreshing lemon flavor and will happily grace whatever meat, pasta, sandwich, or other edible material you choose to put it on.  I would recommend something a bit more interesting than plain pasta, though, as it can get a bit monotonous (but I feel that way about most pestos, so don't take it the wrong way!)

A big fresh bunch of spinach and a lemon join forces to make this fun and zippy sauce.  Grill up some chicken and slather it on, it would be great!

Lemony Spinach Pesto
adapted from Giada's Everyday Italian
makes 2 cups


2 cups (tightly packed) spinach leaves (about 2 ounces)
1/4 cup toasted pine nuts
zest from one lemon
juice from 1/2 lemon (about 2 tablespoons total)
1/4 cup extra virgin olive oil (or a bit less)
1/4 cup freshly grated parmesan cheese
salt and pepper to taste


1.  Puree the spinach, pine nuts, zest, and lemon juice together in a food processor.  With the food processor on, stream in the olive oil just until the mixture takes on a pesto-like texture, smooth and creamy but still somewhat textured.

2.  Transfer the pesto to a bowl and stir in the parmesan, and salt and pepper to taste.  Use however you like, it will keep in the refrigerator for a day or two. 


1 comment:

  1. Looking back I noted I missed this delicious and healthy recipe. I would like to try this on tilapia or another mild baked fish - yum! Thank you.