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.