Archive for Saturday, May 17, 2008

Spinach Pesto

May 17, 2008


Makes 2 cups

Using frozen, chopped spinach reduces the cost of making this pesto. The lemon juice keeps it a nice, bright green color. According to Linda Larsen, author of "The Everything Meals on a Budget Cookbook," the pesto can be made for 33 cents per serving.

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

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.


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