Spinach, Lemon and Pine Nut Pesto
I make this pesto without parmesan cheese and add it to the pasta directly. But if you´re using it for something other than pasta, add ¼ cup grated parmesan or asiago cheese to the processor. Makes about 2 cups pesto, enough for 4 servings of pasta.
- 2 cups fresh spinach washed
- ½ cup fresh parsley
- ½ cup fresh arugula
- ¼ cup pine nuts
- 1 shallot
- Juice of ¼ to ½ a lemon
- 1/3 cup olive oil
- Freshly ground black pepper
- 12 oz. pasta cooked al dente
- Grated parmesan cheese to serve
Put all ingredients, except pasta, in the bowl of a food processor, fitted with the metal blade. Process for 30 seconds, or until it forms a paste. Check seasonings and continue to process until it´s puréed to your liking.
Keep in the refrigerator, in a container with a lid, and a thin layer of olive oil on top, to prevent oxidation.
Cook pasta al dente according to package directions, toss with pesto, sprinkle with grated parmesan and serve.