Lemony Spinach-Pistachio Pesto 檸檬菠菜開心果青醬

Whenever the whether starts to get warm, I like to incorporate more herbs, such as basil, parsley, and chives in my cooking. Every year around this time, I buy several different pots of herbs to grow. Unfortunately, they always die in the winter, since it's so cold here. I can't seem to keep any indoor plants without my cat eating them. Given all that, it's still worth it for me to get them and enjoy them, even if only for a few months. 

There are many different variations on pesto and how you can use it. Besides simply mixing with pasta, you can have it on your bread, eggs, potatoes, or even in your soup. For this pesto, instead of using basil, I used a mixture of baby spinach and basil, plus lemons. It freezes very well, so you can easily make several bottles in the summer time and store them in the freezer for winter use. The taste and the beautiful green color will remind you of the smell of your spring herb garden, no matter which season you have it!

Lemony Spinach-Pistachio Pesto (makes about 1 cup)

A: 1/3 C         roasted and unsalted pistachio

    1 1/2 C      baby spinach

    1 C            basil

    1              clove of garlic, roughly chopped

    juice of 1/2 lemon

    zest of 1 lemon

    1 1/2 T      parmesan cheese (optional)

    1/2 C         extra virgin olive oil

    some sea salt and pepper

more extra virgin olive oil

1. Place all the ingredients A in a food processor and blend until smooth. Check the seasoning.

2. Transfer the mixture to a glass container. Pour a little more extra virgin olive oil over it. Close the lid and store in the fridge or freezer, depending on when you plan to use it.

                                                                                               - Yvonne





檸檬菠菜開心果青醬 (約1杯)


A: 烤過、無鹽的開心果    1/3 杯

    菠菜                       1 1/2 杯

    羅勒                       1 杯

    蒜頭                       1 粒…稍微切碎

    檸檬汁                    半顆

    磨碎檸檬皮               1 顆

    Parmesan cheese     1 1/2 大匙 (素食者可以不使用)

    橄欖油                     約1/2 杯



1. 將A料放入食物調理機打至濃狀。

2. 將調理好的青醬倒入玻璃罐中儲藏,並在上面倒一點橄欖油,這個步驟將會防止氧化。蓋上蓋子後可以放置冰箱一個星期或冷凍六個月。

                                                                                               - Yvonne


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