Friday, May 13, 2011

Spinach Pesto

 I got a food processor for Mother's Day!  I had a mini Cuisinart before, but now I have one from Giada DeLaurentis' new line at Target.  I love it so far, and it made quick work of this Spinach Pesto.  Pesto is great because it can be used for so many different things.  Toss it with whole wheat pasta, or sub it for your pizza sauce.  Make panini with pesto, sliced tomatoes, and sliced fresh mozzarella.  You can really put it on anything that sounds good to you.

Pesto is traditionally made with basil and pinenuts, but I really like this version.  Packing in all that spinach doesn't hurt either!

Spinach Pesto

1/2 cups toasted pecans
4 cups baby spinach leaves, rinsed and dried
2 cloves garlic, sliced
1 Tbs freshly squeezed lemon juice
1 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
salt and pepper to taste

Place all ingredients except oil and seasonings in bowl of food processor.  Process until well blended, streaming olive oil in through stream tube.  Taste and season with salt and pepper.

Yield: about 1 1/2-2 cups
Source: All Recipes


jacquelyn elzinga said...

Do you heat your sauce up?

Emily said...

No, I do not, the heat from the pasta will warm it though.