YIELD
2 cups

INGREDIENTS

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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.

THANKS TO
Merina Chase, Savory Spice—Portland, OR employee

NUTRITION
Gluten-Free
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

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