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Pesto Paradiso

Yields: 2 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Gran Paradiso Parmesan Sprinkle 4 oz bag $7.00
Sesame Seeds, White, Hulled, Toasted 4 oz bag $3.65
Pepper, Black, Tellicherry: Fine 1 oz bag $1.80

Ingredients:

Notes:

This recipe is adapted from the New Recipes from Moosewood Restaurant cookbook’s Winter Pesto. For a version closer to the original, substitute Gran Paradiso with California or European dried basil, use ½ cup pine nuts instead of sesame seeds and increase grated Parmesan to 2/3 cup.

Directions:

Wash and drain spinach and remove any large stems. In a blender or food processor, blend half of the spinach with all of the lemon juice and half of the oil. Add remaining ingredients and blend until smooth. Store in an airtight container in the refrigerator.

Serving Suggestions:

Toss with warm spaghetti, use to dress a cold pasta salad or spread on crostini with goat cheese and small slices of tomato for an appetizer.

Yields:

2 cups

Thanks to:

Merina Chase, Savory Spice Shop—Portland, OR employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pesto Paradiso

“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”

-Marie D. of Dickson City, PA

Pesto Paradiso


Yields: 2 cups

Ingredients:

Notes:

This recipe is adapted from the New Recipes from Moosewood Restaurant cookbook’s Winter Pesto. For a version closer to the original, substitute Gran Paradiso with California or European dried basil, use ½ cup pine nuts instead of sesame seeds and increase grated Parmesan to 2/3 cup.

Directions:

Wash and drain spinach and remove any large stems. In a blender or food processor, blend half of the spinach with all of the lemon juice and half of the oil. Add remaining ingredients and blend until smooth. Store in an airtight container in the refrigerator.

Serving Suggestions:

Toss with warm spaghetti, use to dress a cold pasta salad or spread on crostini with goat cheese and small slices of tomato for an appetizer.

Yields:

2 cups

Thanks to:

Merina Chase, Savory Spice Shop—Portland, OR employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.