Return to Content

Spinach Pesto

by

Yield: Serves 4

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

Ingredients:

  • 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.
Updated Tuesday, December 14th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111