Lemon Spinach Pesto
From mystic_river1 16 years ago
- - to make
- Serves 6
Lemon extract adds an unexpected flavor to this versatile sauce, which can be served with hot or cold pasta or tossed with grilled or roasted new potatoes. What's more, unlike fresh lemon juice, which is acidic, lemon extract will not change the fresh green color of the spinach
Ingredients
- 4 cups fresh spinach leaves, rinsed and patted dry shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/2 cup walnuts shopping list
- 1 large garlic clove shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 3/4 teaspoon Pure lemon extract shopping list
How to make it
- Place spinach, Parmesan cheese, walnuts, garlic, salt and pepper in food processor; cover.
- Process until coarsely chopped.
- Stir lemon extract into olive oil.
- Gradually add olive oil and extract in a steady stream through feed tube while processing until pesto is smooth.
- Serving Suggestions: Toss pesto with 1 pound cooked pasta. Serve hot. Or refrigerate pasta until chilled. Add cherry or grape tomatoes to serve as pasta salad. Toss with 2 pounds cooked new potato halves. Of course then you have to add cook time.
The Rating
Reviewed by 3 people-
Your Lemon Spinach Pesto recipe with walnuts will be perfect with some of my red potatoes from my garden.
High Five Joymarie
Michael
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in loved it
Reviews & Comments 3
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" It was excellent "