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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lemon extract adds an unexpected flavor to this versatile sauce, which can be served with hot or cold pasta or tossed with grilled or roasted new potatoes. What's more, unlike fresh lemon juice, which is acidic, lemon extract will not change the fresh green color of the spinach Ingredients:
4 cups fresh spinach leaves, rinsed and patted dry |
1/2 cup grated parmesan cheese |
1/2 cup walnuts |
1 large garlic clove |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/3 cup extra-virgin olive oil |
3/4 teaspoon pure lemon extract |
Directions:
1. Place spinach, Parmesan cheese, walnuts, garlic, salt and pepper in food processor; cover.
2. Process until coarsely chopped.
3. Stir lemon extract into olive oil.
4. Gradually add olive oil and extract in a steady stream through feed tube while processing until pesto is smooth.
5. Serving Suggestions: Toss pesto with 1 pound cooked pasta. Serve hot. Or refrigerate pasta until chilled. Add cherry or grape tomatoes to serve as pasta salad. Toss with 2 pounds cooked new potato halves. Of course then you have to add cook time.
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