Although pesto is traditionally composed mainly of fresh basil leaves, in this recipe, spinach leaves are the chief flavor component.
1-1/2 pounds spinach
1/2 cup olive oil
6 tablespoons butter
1/2 cup freshly grated Parmesan cheese
4 flat anchovy fillets
1 garlic clove
1/4 teaspoon salt
12 fresh basil leaves
1/2 cup unsalted cashews
1 pound fettuccine or similar pasta, boiled and drained
1. Rinse the spinach and remove the tough stems. Scatter over a clean kitchen towel and pat dry.
2. In the container of a blender or processor, combine the oil, butter, Parmesan cheese, anchovies, garlic, and salt. Whirl until smooth. Blend in the spinach and basil. Add the cashews and whirl briefly, creating a coarse, pebbly texture. Toss with the hot, drained pasta and serve.
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