Yankee Plus Dec 2015
TABLE OF CONTENTS
Although pesto is traditionally composed mainly of fresh basil leaves, in this recipe, spinach leaves are the chief flavor component.
Login to add to your Recipe Box
Upload Your Photo
- 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
Instructions: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.