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You are here: Home / Italian / Spinach Basil And Pine Nut Pesto

Spinach Basil And Pine Nut Pesto

August 17, 2012 by Melissa Leave a Comment

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Spinach Basil And Pine Nut Pesto – Spinach is absolutely one of my favorite leafy greens.  I can’t find enough uses for it in my dishes.  My family, is like most families, we enjoy a variety of foods and cuisines from all over the world, along with our Southern comfort foods.  This would qualify as one of those moments when my Southern Kitchen goes global.
Spinach Basil And Pine Nut Pesto
I often grab pasta and pesto when I’m in a hurry, and I need to get a meal on the table.   There are several very good store brands that I use.  However, this week, after a trip to my local warehouse store, I came home with a huge container of spinach.  I decided that we were having homemade pesto!  I love this as a quick no-cook sauce for pasta.  In fact, after a long and tedious day of tagging clothes, toys, books and shoes for a consignment sale, I needed something super easy for dinner.  I decided to fix a pot of fettuccine and toss it with this fresh pesto for a quick and healthy meatless dinner.
Spinach Basil And Pine Nut Pesto
Spinach Basil And Pine Nut Pesto

 

 

Spinach Basil And Pine Nut Pesto

Spinach Basil And Pine Nut Pesto
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Spinach Basil And Pine Nut Pesto

Servings: 1 1.2-2 cups
Author: Melissa Sperka

Ingredients

  • 1/2 cup pine nuts toasted
  • 3 firmly packed cups baby spinach leaves
  • 1/2 packed cup fresh basil
  • 1 cup shredded parmesan-romano cheese
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small minced shallot or 2 Tbsp red onion
  • 1 tsp. sea/kosher salt
  • 4-6 cloves garlic peeled
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes [optional]
  • 1/2 cup olive oil

Instructions

  • Preheat the oven to 350°F. Spread the pine nuts onto a baking sheet. Toast in the oven for 6-7 minutes until golden, then set aside to cool.
  • In a large food processor, place the spinach, basil, shredded cheese, toasted pine nuts, lemon juice, lemon zest, minced shallot, 1 teaspoon sea salt, garlic cloves, pepper and red pepper flakes.
  • Pulse a few times, and the mixture will begin to process.
  • Drizzle the olive oil in through the tube at the top. Stop and scrape the side of the bowl at least once so, that everything blends together.
  • Use immediately tossed over warm pasta, as a spread for toasted garlic bread or as a dip.
  • Chill tightly covered in the refrigerator for up to 2 days.

Notes

You can substitute toasted walnuts in place of the pine nuts if desired.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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about hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create. more

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