Spinach Basil Pesto Food

SPINACH-BASIL PESTO

Steps:

• Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.

SPINACH-BASIL PESTO

Steps:

• Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
• Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
• Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
• Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

SPINACH BASIL PESTO

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

SPINACH-BASIL PESTO

Steps:

• Bring a medium pot of water to a boil. Prepare an ice-water bath and set aside. Place spinach leaves and basil in a colander or strainer; pour boiling water over spinach and basil. Immediately transfer to ice-water bath to cool. Squeeze leaves together to extract as much water as possible.
• Transfer spinach and basil to the bowl of a food processor along with cheese, garlic, olive oil, and pine nuts. Process until a smooth paste is formed; season with salt and pepper. Use immediately or store in an airtight container, refrigerated, for up to 5 days.

SPINACH & BASIL PESTO

Steps:

• Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
• With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
• Transfer to a glass bowl. Stir in cheese, salt, and pepper.

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

SPINACH PESTO

Steps:

• In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
• Meanwhile boil pasta til Al Dente.
• Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
• Serve immediately with chicken or eat alone.
• Enjoy.

SPINACH-BASIL PESTO

Steps:

• Preheat the oven to 350°F.
• Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
• Meanwhile, spread out the walnuts on a small rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
• Fill a large bowl halfway with ice and water, and set it close to the sink.
• Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
• Combine the greens and walnuts with the salt, olive oil, and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

SPINACH GARLIC PESTO

Steps:

• Place spinach and basil in food processor and puree.
• Add garlic, nuts, and sea salt and puree again, gradually adding olive oil. Blend until mixture is a thick, smooth paste.
• Add lemon juice and parmesan and puree until blended.

QUICK PESTO

Steps:

• With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.

SPINACH BASIL PESTO (NUT FREE)

Steps:

• Place all ingredients in blender and process until smooth.
• Keeps for up to 2 weeks in the fridge. It also freezes well.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

SPEEDY SPINACH PESTO

Steps:

• Place all ingredients into food processor and process to a fine paste.
• Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
• Keeps for weeks in the refrigerator.