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).

97 calories, 10g fat, 2g saturated fat, 1mg cholesterol, 111mg sodium, 2g carbohydrates, 1g dietary fiber, n/a sugar, 2g protein.