• Lynne

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.

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