Ingredients for Zesto Pesto
- Garlic Cloves
- 1/2 teaspoon salt
- Black Peppercorns
- Spinach Leaves
- Fresh Basil Leaf
- Olive Oil
- Dry White Wine
- 1/2 cup raw cashews
- Parmesan Cheese
- Lemon
- Linguine
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How to Make Zesto Pesto
- Mince 2 cloves of garlic and mash into a paste with 1/2 teaspoon salt and 1/4 teaspoon black peppercorns.
- In a food processor or blender, combine 2 cups packed fresh spinach, 1 cup packed fresh basil leaves, 1/2 cup extra virgin olive oil, 1/4 cup dry white wine, 1/2 cup raw cashews, 1/2 cup grated Parmesan cheese, the zest of 1 lemon, and the garlic paste. Blend until smooth, adding more oil if needed to reach desired consistency.
- Transfer the pesto to an airtight container. Pour a thin layer of olive oil (about 1 tablespoon) on top of the pesto to prevent browning.
- Refrigerate for at least 30 minutes to allow flavors to meld. This pesto keeps, covered with a thin film of olive oil and chilled, for up to 2 weeks.
- Toss with 1 pound of your favorite cooked pasta and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
39g
Carbs
32g
