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.