Spinach-Herb Pesto

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
A teaspoon of mint adds a refreshing flavor to Spinach-Herb Pesto. Use the pesto in an appetizer or as a topping for your favorite pasta.

 

Yield:

Makes 3/4 cup

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Ingredients

1/2 (5-oz.) package baby spinach
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon chopped fresh mint
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup (2 oz.) freshly shredded Parmesan cheese
1/4 cup olive oil

Preparation

1. Pulse first 8 ingredients in a food processor 6 to 7 times or until finely chopped. Add Parmesan cheese and oil; process until smooth, stopping to scrape down sides as needed. Use immediately, or store in refrigerator up to 48 hours. If chilled, let stand at room temperature 30 minutes before using; stir until blended.

Note:

March 2012