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Pesto 1


3 cloves garlic

1/2 Tsp salt

5 black peppercorns

1 cup firmly packed spinach leaves
(stems discarded,washed well and dried)

1 cup firmly packed fresh basil leaves

1/2 cup olive oil

1/4 cup very dry white wine

1/2 cup cashews - toasted lightly and cooled

1/2 cup parmesan cheese

1 lemon - zested


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.