"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach "Pesto" Recipe

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This recipe for Spinach "Pesto", by , is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erika Schenk
Added: Wednesday, August 18, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh spinach
2 oz goat cheese
2 oz cream cheese
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
Salt and Pepper, to taste
1 lb Farfalle pasta (or other favorite pasta)

Directions:
Directions:
Cook pasta according to directions, drain, but reserve a couple of cups of pasta water.
Combine garlic, goat cheese, lemon juice and lemon zest in food processor
Add spinach to food processor in batches, pulsing to combine ingredients well. Add pasta water as needed to keep the contents blending well. You are aiming for the consistency of traditional basil pesto.
Season with salt and pepper to taste.
Toss with pasta, again using more pasta water if needed to help the mixture spread evenly over the pasta.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This makes a great side dish or light main course. The pesto can also be used as a spread on fresh bread or on top of grilled chicken or fish.

 

 

 

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