Sunday, February 20, 2011

winter pesto

This variation on pesto is great for the winter months. It incorporates spinach, which can be found in season this time of year and which you can grow in your kitchen window without too much trouble. The spinach gives this pesto a slightly heartier dimension that's perfect for the cold season, but the flavor of the basil (which I find preferable to that of spinach) still prevails. I use this pesto the same way you would the standard basil variety - over pasta, tomatoes, roasted vegetables, or spread on sandwiches. Lately I've been enjoying it drizzled over pizza for a little added flair.

2 cloves garlic (3 for serious garlic lovers)
1/4 cup parmesan cheese
1/2 cup olive oil
juice from 1/4 lemon
1/2 cup toasted walnuts
2 cups packed basil
1 cup packed spinach
lemon zest
salt and pepper to taste

Combine all ingredients in a food processor or blender. Allow the pesto to sit for about ten minutes before serving in order to let the flavors blend.


Rochelle said...

This looks delicious--and also rather healthy because of the spinach! I may surprise Pete with some! :)

Che said...

hey, sarah!
i found your blog via the FB...and i linked to it from one of the blogs that i manage. (
thanks for the lovely pictures and the recipe, and i hope you're doing well! FB seems to indicate that you are. ; )