Zesto Pesto Recipe #116412
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.)
10 min | 10 min prep
SERVES 4 , 1 lb of pasta
- 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)
- Mince and mash the garlic to a paste with salt and peppercorns.
- In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
- The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
- This makes enough for 1 lb of pasta.
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5 stars