Monday, March 7, 2011

Spinach Pesto

Spinach Pesto a wonderful fresh variant on the more traditional basil pesto, and is a combination of spinach, garlic and with a hint of basil that is great as a topping for bruschetta, stirred through pasta or with grilled chicken

what you need
8 cups fresh spinach
1 cup fresh basil
½ cup toasted pine nuts
1 garlic clove
2/3 cup extra virgin olive oil
2/3 cup grated Parmesan cheese
Salt and pepper to taste

what to do
Put small amounts of spinach, basil, pine nuts and garlic into a food processor or blender. Pulse and continue to add the remaining ingredients until all of them are able to fit in the blender.
Add olive oil and continue to process until the mixture is creamy.
Transfer to a bowl.

Stir in the grated cheese, salt and pepper, and it's ready to serve.

Place the pesto in an airtight container and ensure it is covered with olive oil, this will keep for several weeks in the fridge.

1 comment:

  1. Love Pesto, it works with so many dishes. Have you try to replace the basil/spinash with coriander... really, really nice.