|
|
Article: Spinach Pesto
- Article from:
- The Washington Post
- Article date:
- May 14, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
|
Spinach Pesto
Makes 2 cups
Using frozen, chopped spinach reduces the cost of making this
pesto. The lemon juice keeps it a nice, bright green color.
According to cookbook author Linda Larsen, the pesto can be made for
33 cents per serving.
It can be covered and refrigerated for up to 3 days or frozen.
Adapted from her "The Everything Meals on a Budget Cookbook"
(Adams Media, 2008).
110- to 10 3/4-ounce package frozen spinach, defrosted
1/2 cup basil leaves
1 teaspoon dried basil
2 tablespoons freshly squeezed lemon juice
1/2 cup chopped walnuts
1/2 teaspoon salt
1/8 teaspoon white ...