Spinach Basil Pesto




Had some basil left from my last post so here is my go to recipe for pesto.  It is a tasty Spinach Basil Pesto - good on bruschetta, chicken, fish, pasta and more.  You can change it up a little as far as the cashews go and add another nut of your choice instead, the traditional pinenuts or walnuts, pecans etc.  This pesto will keep a week in the fridge or you can freeze it in ice cube trays and use it as needed which is great for soups or stews for an added punch.

Spinach Basil Pesto

1 cup fresh basil (packed)
1 cup fresh spinach (packed)
1/4 cup raw cashews or other nut of your choice (I loved the cashews)
1 t. lemon zest
1 t. lemon juice
1/4 cup olive oil
1/2 cup fresh grated parmesan cheese
2 cloves garlic
salt and pepper to taste if needed

Blend all ingredients except olive oil in food processor.  When chopped finely drizzle olive oil in and blend till smooth.  Taste and add salt and pepper if desired.  Be careful on the salt because the parmesan cheese is salty.

Comments

sherri lynn said…
Oh I love pesto! Thanks for sharing this recipe!

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