LEMONY SPINACH PESTO
Living in Southern California in the 80s and 90s, pesto was all the rage. I do not mind basil as part of a medley of flavors, but have never been a friend of basil-based pestos. I feel like all the other flavors get lost.
This lemony spinach pesto is a much better choice for me. It offers the nutritional punch of spinach and the brightness of lemon. Using fresh lemon juice turns the spinach a bit gray, but the color is retained with the limoncello or the extract. I prefer the extract in this preparation as it’s less sweet, but I often have limoncello on hand and have used it successfully.
I love this recipe as there are lots of ways to change it up by adding in herbs or chilis. Its uses are also varied. From bread spread to chip dip to salad dressing. You have to love a recipe that can do it all and be it all.
Makes 1 1/2 cups – about 6 servings of pesto.
4 cups fresh spinach leaves, rinsed and patted dry or 3 1/2 cups spinach and 1/2 cup of other leaf herbs (Italian parsley, basil, cilantro or mint)
1/2 cup grated Parmesan, Romano, or Asiago cheese or a mix of any of the three
1/2 cup walnuts toasted or roasted til just fragrant.
1 large garlic clove
1/2 teaspoon kosher or sea salt or 1/4 tsp table salt
1/2 teaspoon ground black pepper
1/3 cup extra-virgin olive oil
1 T Limoncello liqueur or 3/4 tsp Lemon Extract or 3/4 teaspoon fresh grated lemon zest
Ingredients:
1/4 c shredded carrot (optional – adds a little extra nutrition and a beautiful flecked look of orange in the green)
Directions:
1. Blend spinach, cheese, walnuts, garlic, salt, and pepper in food processor until coarsely chopped. If using lemon zest or carrots add at this stage.
2. If using a liquid lemon flavoring, stir it into the olive oil. Through feed tube, gradually add oil mix until pesto is smooth.
Serving Ideas:
Toss pesto with 1 pound cooked pasta and a pint of cherry tomatoes.
Toss with 2 pounds cooked waxy potatoes cut into bite size pieces for potato salad. .
Spread on toasted slices of baguette and top with sliced cherry tomatoes.
Serve as a sauce for fish – good with grilled or poached salmon.
If you like a spicier pesto, consider adding in some red pepper flakes or a few shots of Tabasco sauce or siracha, or tossing a jalapeno or other chili into the mix.
