SPINACH PESTO

Spinach Pesto image

This is a combination of recipes I discovered on the web when I had a ton of spinach and the basil hadn't grown enough to harvest yet. Pine nuts are just too expensive, so changed those out. This recipe is so easy and infinitely adaptable. It's just as good as a bread spread as it is on linguini!

Provided by Cynthia Schrage

Time 20m

Number Of Ingredients 9

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Ingredients

Several bunch spinach, fresh, (washed and stems removed, at least a colander full)
3 clove garlic, cut in several pieces
1/4 c pecans (or walnuts, just a small handful is fine)
1/2 tsp basil, dried (more if fresh)
1/4 c olive oil, extra virgin (up to 1/2 cup)
1/3 c parmesan cheese
1 pinch salt
1/8 tsp black pepper
zest of 1 lemon

Steps:

1. Place a few spinach leaves, the garlic, nuts, basil and some of the oil in a food processor container.
2. Cover and puree until leaves begin to look crushed.
3. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
4. Add Parmesan cheese, salt, pepper and lemon zest.
5. Cover and process until spinach pesto mixture is relatively smooth. You may need a little more oil, and adjust seasonings to taste.

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