Skip to content
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Pesto Paradiso

Recipe By Merina Chase, Savory Spice—Portland, OR employee

Recipe By Merina Chase, Savory Spice—Portland, OR employee

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.

Recipe 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.

Ingredients

4 cups firmly packed fresh spinach leaves

0.25 cups fresh lemon juice

"

0.5 cups olive oil

"

0.5 cups vegetable oil

0.33 cups Gran Paradiso Parmesan Sprinkle


0.33 cups coarsely grated Parmesan cheese

0.5 cups chopped fresh parsley

2 garlic cloves, coarsely chopped


Savory Spice ingredients in this recipe

  • Fine Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

    View full details
  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

    View full details

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.