My mom and I threw together this pesto the other night and I can’t get enough of it! Unfortunately I'm not certain where the original recipe came from. It’s the perfect accompaniment to pasta on a hot day. The lemon and garlic balance the spinach and pasta very well. Did I mention its finishes in the time it takes to cook a pot of fettuccine noodles? You should try it!
Lemony Spinach Pesto
Ingredients:
1 box (10 oz) frozen spinach, thawed and drained
1-2 cloves garlic
1/3 cup Parmesan cheese
1 lemon, juice and zest
¼-1/3 cup toasted walnuts
¼ cup olive oil
¼ cup water
Kosher salt, to taste
12 oz fettuccine noodles
Directions:
1. Cook pasta according to package direction
2. Mix together spinach, garlic, cheese, lemon zest, lemon juice and walnuts in a food processor until it forms a paste. Start off with half a lemon zest and juice and add more to taste.
3. On low speed, stream in olive oil and water until combined. Add in salt to taste.
4. Mix pesto mixture with pasta. Sprinkle with some extra Parmesan cheese and serve.
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