Recipe by ELIZABETH MELVIN
"A delicious pesto with traditional ingredients. This has been booted up with some southern fried kick. You can spray ice cube trays with cooking spray and spoon in pesto, freeze until hard, and store in freezer in a resealable plastic bag."
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1 1/2 cups
firmly packed basil leaves
firmly packed spinach leaves
fresh flat-leaf parsley
grated Parmesan cheese
grated Pecorino Romano cheese
fresh ground black pepper
olive oil, or as needed
This is really a delicious version of pesto sauce! I made this recipe as is, I didn't sub any ingredients at all.. & it was great! It took me literally 5 minutes to throw everything in my food processor & top my hot pasta. I personally loved the strong garlic & lemon zest. Next time I will use less fresh parsley, the flavor was a 'tiny' bit strong for me, but I prefer a stronger basil taste in pesto. The cayenne didn't make this too spicy, in my opinion. However it DID bring out another level of flavor that my husband especially LOVED.. I will continue to make this recipe in my dinner rotation. I served this on top homemade pasta (I used the recipe "basic pasta" & the spaghetti attachment on my kitchen aid mixer) & garlicky sautéed shrimp.
Quite delicious! The cayenne pepper gave it a little kick, I think next time I will use red pepper flakes. I am a huge fan of zest and the lemon zest added a nice freshness to the pesto.
amazing! I made the recipe exactly and it's so delicious. My husband and I have been eating this for days, with pasta and on bread. Much better than store bought pesto.
* Percent Daily Values are based on a 2,000 calorie diet.
Elizabeth's Pesto with a Southern Twist
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 112
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