Zesto Pesto

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.)

• Ready In: 10 mins
• Serves: 4
• Yields: 1 lb of pasta

Ingredients

• 3  garlic cloves
• 1⁄2 teaspoon salt
• 5  black peppercorns
• 1  cup  firmly packed  spinach leaves, stems discarded, washed well and spun dry
• 1  cup  firmly packed fresh basil leaf
• 1⁄2 cup olive oil
• 1⁄4 cup  very dry white wine
• 1⁄2 cup cashews, toasted lightly and cooled or 1⁄2 cup pine nuts
• 1⁄2 cup parmesan cheese
• 1  lemon, zest of
• 1  lb linguine (or your favourite pasta) or 1  lb tagliatelle pasta noodles (or your favourite pasta)

Directions

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