Pesto is a perfect light sauce for pasta but it can also be used as a dip. This recipe freezes well. If you freeze it in small portions it makes it very convenient for individual plates of pasta.
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup (90g) toasted pine nuts
1/2 cup (60g) grated parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon salt or less to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup (125ml) extra-virgin olive oil
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Directions Preparation:20min › Ready in:20min
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, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.