ZESTO PESTO

Zesto Pesto image

OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.)

Provided by evelynathens

Categories Sauces

Time 10m

Yield 1 lb of pasta, 4 serving(s)

Number Of Ingredients 11

Ingredients

3 garlic cloves
1/2 teaspoon salt
5 black peppercorns
1 cup firmly packed spinach leaves, stems discarded, washed well and spun dry
1 cup firmly packed fresh basil leaf
1/2 cup olive oil
1/4 cup very dry white wine
1/2 cup cashews, toasted lightly and cooled or 1/2 cup pine nuts
1/2 cup parmesan cheese
1 lemon, zest of
1 lb linguine (or your favourite pasta) or 1 lb tagliatelle pasta noodles (or your favourite pasta)

Steps:

Mince and mash the garlic to a paste with salt and peppercorns.
In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
This makes enough for 1 lb of pasta.

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ZESTO PESTO

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