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Spinach-Basil Pesto
LeBlanc Family, South Easton, MA
“My family loves this in pasta, rice, on flatbread and in panini. It is a healthy pesto option with the spinach and less oil. The recipe is forgiving and easily tweaked based on food allergies, what you have on hand and your preferences. Having pesto ice cubes is so convenient. Oh yeah, and it tastes amazing!”
INGREDIENTS
Makes about 1 1⁄2 cups
3 tablespoons pine nuts, toasted
7 cups baby spinach, washed and somewhat dried
1⁄2 to 1 cup fresh basil leaves
1⁄4 cup fresh parsley leaves (optional)
1⁄3 cup grated Parmesan cheese
2 tablespoons lemon juice
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 to 2 garlic cloves, minced 2 tablespoons water
1 to 2 tablespoons olive oil
PREPARATION
1. In a food processor, combine the pine nuts, spinach, basil, parsley, if using, cheese, lemon juice, salt, pepper and garlic. Process until smooth, stopping to scrape down the sides of the bowl as needed.
2. With the processor running, add the water and oil and process until smooth. Adjust with more salt, pepper, oil and/or water as needed. Use immediately, or freeze for later use.
3. To freeze, transfer the pesto to ice cube trays and freeze, then remove the cubes from the trays and store in re- sealable plastic freezer bags. Use as much or as little as you want.
Lynne LeBlanc
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