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    You are in: Home / Recipes / Zesto Pesto Recipe
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    Zesto Pesto

    Zesto Pesto. Photo by Katanashrp

    1/9 Photos of Zesto Pesto

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    evelyn/athens's Note:

    OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.)

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    Ingredients:

    Serves: 4

    Yield:

    lb of p ...

    Units: US | Metric

    Directions:

    1. 1
      Mince and mash the garlic to a paste with salt and peppercorns.
    2. 2
      In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
    3. 3
      The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
    4. 4
      This makes enough for 1 lb of pasta.

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    Ratings & Reviews:

    • on December 06, 2007

      55

      DH is a meat and potato kinda guy... but he loved this! I used it over chicken breast and cheese tortellini with sun-dried tomato french bread. Fanstastic - thanks for posting! Update 12/07: I love the 'skinny' version of this Pesto Sauce: I use a high quality white wine, double the amount called for and toss in some lemon juice in place of the full zest - then reduce the olive oil by about half. I also use reduced fat parmesan cheese. Fantastic! I've also noticed that (oddly enough) I preferthe cashews over pine nuts in this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2007

      45

      I enjoyed this pesto, especially the addition of fresh spinach to it, which I've never done. The only issue I had was that I found three garlic cloves to be WAY too strong for me, and I love garlic. Obviously, its "zesto" pesto, so I should have anticipated that, but I found that I had to cut the overly intense garlic with some more nuts and oil. I do have to say that the flavor mellowed after two days in the fridge. As far as pesto recipes go, this one is a keeper!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2007

      55

      This pesto tastes light and is so refreshing! I used a little less olive oil (just added the oil until it came to the right consistency.) I served it with linguine and the family actually favored this dish more after the pasta had cooled, kind of like a pasta salad. Next time, I'll serve the pesto & pasta as a side dish instead of a main meal because I think chicken, fish or steak would go great with this. I'll also try adding this pesto to crostinis and maybe top them with a little feta. Thank you for sharing your recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)

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    Nutritional Facts for Zesto Pesto

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 846.6
     
    Calories from Fat 364
    43%
    Total Fat 40.5 g
    62%
    Saturated Fat 7.8 g
    39%
    Cholesterol 11.0 mg
    3%
    Sodium 607.2 mg
    25%
    Total Carbohydrate 96.5 g
    32%
    Dietary Fiber 5.8 g
    23%
    Sugars 4.6 g
    18%
    Protein 23.5 g
    47%

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