Prep 20 mins
Cook 0 mins
A variation on basil based pesto. Serving size is 2 tablespoons. From Cooking Light.
- 2 tablespoons pine nuts, toasted
- 2 garlic cloves, peeled
- 2 cups fresh spinach, torn
- 2 cups Italian parsley
- 3⁄4 cup fresh sage leaf
- 2 tablespoons fresh parmesan cheese, grated
- 4 teaspoons lemon juice
- 1⁄8 teaspoon salt
- 3 tablespoons extra virgin olive oil
- Drop pine nuts and garlic through food chute with food processor on, and process until minced.
- Add next 6 ingredients; process until finely minced.
- With processor on, slowly pour oil through food chute, and process until well blended.
- Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
- For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.
A very nice twist on the traditional pesto. I used parsley and sage from my own garden. It was very nice stirred into pasta to accompany some plain grilled chicken, and I am looking forward to using it later this week.
A superb pesto: just loved how the sage, garlic, spinach (I used baby spinach leaves) and lemon juice blended so well with all the ingredients. We have SO thoroughly enjoyed this both stirred through mashed potatoes and with angel hair pasta. On both occasions, I added some additional roasted pine nuts. SO glad to have found this recipe, mikekey! We will be enjoying it often. Made for PRMR.