SPINACH PESTO Makes 1 to 1 1/2 cups
2 medium garlic cloves 1/2 cup olive oil 1 1/4 cups fresh basil leaves Black pepper 1 cup spinach leaves 1/2 cup Parmesan cheese, optional 1/4 cup fresh parsley leaves 3 Tbsp. pine nuts
In food processor, puree peeled garlic cloves. Add basil (about 1 medium bunch), spinach and parsley; process until finely chopped. Add pine nuts and finely chop. With motor running, slowly pour in olive oil in fine stream; process until oil is absorbed. Season with freshly ground pepper. If using freshly grated Parmesan, add it just before serving and process until well blended. Taste for seasoning. The pesto may be prepared up to 1 week in advance and kept in tightly covered container in refrigerator until needed.
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