Pesto 1
Ingredients
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
Directions
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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