Zesto Pesto

środa, 29 stycznia 2014

Zesto Pesto

Time: 10 mins

Ingredients

  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 5 black peppercorns
  • 1 cup firmly packed spinach leaves, stems discarded, washed well and spun dry
  • 1 cup firmly packed fresh basil leaf
  • 1/2 cup olive oil
  • 1/4 cup very dry white wine
  • 1/2 cup cashews, toasted lightly and cooled or 1/2 cup pine nuts
  • 1/2 cup parmesan cheese
  • 1 lemon, zest of
  • 1 lb linguine (or your favourite pasta) or 1 lb tagliatelle pasta noodles (or your favourite pasta)

Directions

  • 1 Mince and mash the garlic to a paste with salt and peppercorns.
  • 2 In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
  • 3 The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
  • 4 This makes enough for 1 lb of pasta.

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