Spinach Pesto
The Washington Post, May 14, 2008
- Course: Condiment
- Features: Gluten-Free
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.
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E-mail the Food Section with recipe questions.
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