Spinach Lemon Pesto

We’re getting more fresh spinach from our CSA than basil. After last years seemingly unending basil harvest, I’m shocked that I miss basil. This should cure your winter pesto woes. This is a raw pesto. It can be heated with pasta or served with raw veggie noodles.

Served with Gluten-Free Pasta!

In your food processor

1/2 lb baby spinach, washed and dried
1/3 Cup evoo
1/4 Cup lemon juice

handful of pine nuts or walnuts, about 1/3 Cup

1-2 tsp salt
fresh ground black pepper to taste

Blend until smooth. It is easier to add the spinach in stages because it is so bulky. This keeps well in the fridge for a little over a week because of the high vitamin C content.

Published in: on February 12, 2010 at 8:57 am  Comments (4)  
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4 CommentsLeave a comment

  1. Hmm… very inspiring, but what is evoo?

    • Extra virgin olive oil

  2. […] Raw Lemon Spinach Pesto with a Kickby SLY on April 26th, 2010 As mentioned before, I am trying to become a more eco conscious foodie. Its easier than I thought and a lot more refreshing and flavorful. Last week I tried Danielle’s recipe of Raw lemon Spinach Pesto from Danielle Cooks. […]

  3. […] I plan on trying in the coming week includes Spinach Lemon Pesto from Danielle Cooks. The recipe is so simple that there really isn’t any excuse. I will also […]

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