Spinach Pesto
The Washington Post, May 14, 2008
- Course: Condiment
Summary:
Using frozen, chopped spinach reduces the cost of making this pesto. The lemon juice keeps it a nice, bright green color. According to cookbook author Linda Larsen, the pesto can be made for 33 cents per serving.
It can be covered and refrigerated for up to 3 days or frozen.
Makes 2 cups
Ingredients:
- 1 10- to 10 3/4-ounce package frozen spinach, defrosted
- 1/2 cup basil leaves
- 1 teaspoon dried basil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup chopped walnuts
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/3 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
Directions:
Drain the spinach in a colander, pressing it down with your hands to remove excess water. Place it in the bowl of a food processor with the basil leaves, dried basil, lemon juice, walnuts, salt, pepper and cheese. Pulse until finely chopped.
With the motor running, slowly add the olive oil to form a smooth, thick paste. Serve immediately or cover and refrigerate.
Recipe Source:
Adapted from her "The Everything Meals on a Budget Cookbook" (Adams Media, 2008).
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
Made This Recipe? Write a Review
Comments that include profanity or personal attacks or other inappropriate comments or material will
be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone
other than the actual author will be removed. Finally, we will take steps to block users who violate
any of our posting standards, terms of use or privacy policies or any other policies governing this
site. Please review the full rules
governing commentaries and discussions. You are fully responsible for the content that you post.
© The Washington Post Company
