Spinach and Pine Nut Pesto

This recipe just screams SPRING to me! With it’s fresh lemon and spinach flavors, it’s one of the things I love to make this time of year. And it couldn’t be more simple. I usually make a big batch of this because I use it for more than just pasta, but over vegetables, as a topping on a salad, a sauce for fish – I can even just eat it off of a spoon or a cracker! Also, even if I am using it for pasta, I use a lot more than I might if it were a regular basil pesto. After all, it’s vegetables!!

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Spinach and Pine Nut Pesto
6 oz fresh baby spinach leaves
3/4 c pine nuts (toasted or not)
1 T grated lemon zest – from about 2 small lemons
6 T lemon juice – from those same 2 lemons
1 c (+/-) olive oil
1 c fresh Parmesan cheese
1 1/2 t salt, or to taste
fresh black pepper

The spinach, pine nuts, lemon zest and juice all get whirled together in the food processor to create a rough paste. With this amount, it will take some pulses, and you may want to scrape down the sides to make sure everything gets incorporated.

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Once that’s accomplished, the olive oil is incorporated. To be honest, I just add it, and usually with a little less than called for. This gets processed into a smooth sauce, then seasoned with the salt and pepper, and finally, the Parmesan cheese is added.

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And that’s it! This makes a lovely green sauce that has a bit more body than other types of pesto. I used mine with pasta initially. This recipe is about right for 1 lb. of pasta, assuming you’d like a pretty good amount of sauce with it.

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This will keep for a few days, and any leftover pasta with sauce is delicious – either cold or re-heated. Served with another Spring vegetable favorite, artichokes, it makes a lovely meal.

2 thoughts on “Spinach and Pine Nut Pesto

  1. Pingback: ffwd – green-as-spring veal stew | dulceshome

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