Tuesday, January 8, 2013

The Oven Light: Spinach-Walnut Pesto

Here on our "Oven Light" feature we share mom-tested, simple, family recipes... some from us, some from guest bloggers.  We hope they help simplify the mealtime aspect of your busy life!

Spinach-Walnut Pesto  

This is healthy and delicious!  I even like it better than traditional basil pesto.  Toss it with hot pasta.  Spread it on a pizza crust.  Dip your french bread in it.  And best yet, serve it over cheese ravioli.

1/2 cup olive oil
1 cup fresh spinach leaves packed down
1/4 cup walnuts, toasted
2 cloves garlic, popped from skin, thinly sliced and toasted
1 cup parmesan cheese, freshly grated

Directions: Toast walnuts until golden brown in a toaster oven at a low setting. Watch carefully as not to burn them. Heat oil and garlic in a saute pan until lightly browned and fragrant (about 30 - 60 sec.)  Pulse all ingredients in a food processor until paste forms.  Serve over hot foods but never heat the pesto itself. Pesto should be served at room temperature.  Makes enough pesto for 1 lb of pasta.

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