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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

¼ cups fresh lemon juice

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½ cups olive oil

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½ cups vegetable oil

⅓ cups Gran Paradiso Parmesan Sprinkle


⅓ cups coarsely grated Parmesan cheese

½ cups chopped fresh parsley

2 garlic cloves, coarsely chopped


Savory Spice ingredients in this recipe

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.