Spinach Pesto Paradiso
MethodNo-Bake, Blended
Yield2½ Cups
Ingredients
- 5 cupsFresh spinach leaves, firmly packed
- 1/3 cupFresh lemon juice
- 5/8 cupOlive oil
- 5/8 cupVegetable oil
- Scant 1/2 cupGran Paradiso Parmesan Sprinkle
- Scant 1/2 cupParmesan cheese, coarsely grated
- 5/8 cupFresh parsley, chopped
- 2 to 3Garlic cloves, coarsely chopped
Directions
-
1
Wash and drain the spinach, then strip out any tough stems.
-
2
In a blender or food processor, blend half of the spinach with all of the lemon juice and half of the oil until smooth.
-
3
Add the remaining spinach, oils, Gran Paradiso Sprinkle, Toasted Sesame Seeds, Parmesan, parsley, garlic, and Fine Black Malabar Pepper.
-
4
Blend until silky, scraping down the sides as needed.
-
5
Store in an airtight container in the refrigerator. Toss with warm spaghetti, fold into a cold pasta salad, or spread on crostini with goat cheese and slivers of fresh tomato for an easy appetizer. Makes about 2½ cups.
