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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.) 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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