"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

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Spinach Basil Pesto Recipe

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This recipe for Spinach Basil Pesto, by , is from Susan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Susan Thames
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup grated Parmesan cheese
4 cloves garlic, peeled & quartered
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 Tbsp fresh lemon juice
½ tsp lemon zest
½ cup extra virgin olive oil
Directions:
Directions:
Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 Tbsp 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.

 

 

 

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