Best Pesto Ever
Updated: Feb 17
Pesto is such a fun and easy meal to make that speaks of Summer in it's abundance. I tried a new recipe the other day and I swear it is my new favorite pesto recipe.
Start with some spinach and...
some basil and what can go wrong?
For this recipe you begin with 1 1/2 cups baby spinach leaves. Now, I harvested them from my garden that morning but store bought works just fine.
Next add 3/4 cup fresh basil leaves. These are best from your own plants but can be bought from the grocery store.
Next you'll need 1/2 cup of toasted pine nuts (you can substitute walnuts for the pine nuts)
1/2 cup of grated parmesan cheese
4 cloves of garlic, peeled and quartered
3/4 tsp. kosher salt ( I use sea salt)
1/2 tsp freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 tsp lemon zest
1/2 cup extra-virgin olive oil
Fresh garlic really adds more taste than the pre-chopped garlic you can buy. I also added a little more lemon zest because we really like lemon.
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth. Drizzle the remaining olive oil into the mixture while processing until smooth.
Prepare your favorite pasta according to package directions.
Add a dollop of pesto to the pasta in your bowl and mix. Then add some extra cheese for extra goodness and enjoy. Serve this with a simple green salad and you have a wonderful meal in no time.
You can freeze the extra pesto in small plastic containers or ice cube trays. It takes about one- two pesto ice cubes for a bowl of pasta. The lemon in this recipe really adds to the very fresh flavor. I hope you love it as much as we do.