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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings The following items or measurements are not included below: 5 black peppercorns
Calories 839
Calories from Fat 363		(43%)
Amount Per Serving		%DV
	Total Fat 40.4g	62%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 25.6g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 605mg		25%
Potassium 446mg		12%
Total Carbohydrate 96.0g		31%
	Dietary Fiber 6.1g	24%
	Sugars 3.2g
Protein 23.3g		46%
detailed view... how is this calculated?

Zesto Pesto

Recipe #116412 | 10 min | 10 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Apr 12, 2005

OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.)

SERVES 4 , 1 lb of pasta (change servings and units)

Ingredients

3 garlic cloves
1/2 teaspoon salt
5 black peppercorns
1 cup firmly packed spinach leaves, stems discarded, washed well and spun dry
1 cup firmly packed fresh basil leaf
1/2 cup olive oil
1/4 cup very dry white wine
1/2 cup cashews, toasted lightly and cooled or pine nuts
1/2 cup parmesan cheese
1 lemon, zest of
1 lb linguine or tagliatelle pasta noodles (or your favourite pasta)

Directions

1
Mince and mash the garlic to a paste with salt and peppercorns.
2
In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
3
The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
4
This makes enough for 1 lb of pasta.

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Featured Reviews for This Recipe

From: Maito

On Aug 23, 2009

Absolutely delicious! I can see why this won the contest. I decreased the amount of oil and salt. The spinach, wine and cashews blend into the final flavor, so that shouldn't scare anyone off. It went very well with a lemon pepper pappardelle. Thanks for your creation, Evelyn, it was very yummy!

2 people found this review helpful

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From: CarrolJ

On Jul 16, 2009

This is a wonderful Pesto recipe. I am not normally a big spinach fan...but oh this is soooo good! No wonder it won a RSC contest!!!!!!

2 people found this review helpful

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From: Sashasmom

On Apr 5, 2005

This was excellent. I served it one night as an appetizer on toasted baguette and the next evening I put it on pasta. Thanks for the great recipe!

7 people found this review helpful

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From: Skipper/Sy

On Mar 17, 2005

For the RSC#6, 2005 contest I had made and reviewed 3 recipes out of 190 which were entered. Now from the semi-finalists listing I have chosen this recipe to be my 4th review. I rarely eat pesto, however, after making this recipe I am now a "Zesto Pesto Eater". It was very, very good and easy to make. I liked the green coloring of the linguine and crunchy cashews too. Also, since I am single I cut the ingredients in half and still had perfect results. Thanks for this tasty creation.

7 people found this review helpful

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