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Spinach Pesto

Spinach Pesto
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Yield: Serves 4

Although pesto is traditionally composed mainly of fresh basil leaves, in this recipe, spinach leaves are the chief flavor component.

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  • 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.
Updated Tuesday, December 14th, 2010

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