Spinach & Basil Pesto

Name: Spinach & Basil Pesto
Ingredients: 1/2 cups Toasted Pine Nuts (or Walnuts); 2 cups Fresh Spinach; 1 cup Fresh Basil; 1/2 cups Grated Parmigiano Reggiano; 4 cloves Fresh Garlic; 1/2 teaspoons Freshly Grated Lemon Zest; 1 Tablespoon Freshly Squeezed Lemon Juice; 1/2 cups Extra Virgin Olive Oil; Salt And Pepper, to taste

9 ingredients

4 steps

Ingredients

1/2 cups Toasted Pine Nuts (or Walnuts)
2 cups Fresh Spinach
1 cup Fresh Basil
1/2 cups Grated Parmigiano Reggiano
4 cloves Fresh Garlic
1/2 teaspoons Freshly Grated Lemon Zest
1 Tablespoon Freshly Squeezed Lemon Juice
1/2 cups Extra Virgin Olive Oil
Salt And Pepper, to taste

Directions

1

Start by toasting the pine nuts (these can be expensive, especially in NYC, so substituting walnuts is fine).
2

Combine spinach, basil, pine nuts, parmesan, garlic, lemon zest, lemon juice and 2 tablespoons olive oil in the food processor and blend. I recommend zesting the lemon before cutting into it and juicing it as it's a much more difficult to do in the opposite order (thanks Mom!).
3

Gradually add remaining olive oil until pesto has the desired consistency. Add a pinch of salt and pepper to taste. Depending on how salty the Parmigiano is (cue the taste test), I sometimes omit the salt.
4

Enjoy!

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