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Carly’s Spinach Pesto KRISTEN BELL

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A great new way to make pesto!

ingredients
CARLY’S SPINACH PESTO
1 package chickpea or whole wheat linguine noodles
1/4 cup olive oil (plus 2 tablespoons, divided)
1/2 sweet onion (peeled, diced)
2 cloves garlic (peeled, minced)
1/2 cup cream sherry
1 handful fresh spinach
3 cups fresh basil (leaves only)
3/4 cup pine nuts
3/4 cup Parmesan cheese (grated, plus additional to garnish)
1 cup fresh peas (shucked)
Kosher salt and freshly ground black pepper (to taste)

directions
Bring a large pot of salted water to a boil.
Bring a medium pot filled halfway with water to a boil. Add peas to a steamer insert that fits into the pot or a heat-proof colander, and set over the boiling water. Cover the pot and allow peas to steam until cooked through and bright green, about 2 minutes. Remove colander from heat and allow to cool.
In a medium saute pan over medium heat, add 2 tablespoons of olive oil and onions and saute until translucent, about 4-6 minutes. Add the garlic and saute for 2-3 minutes, being careful not to brown.
Stir in cream sherry, season with salt and pepper to taste. Simmer until the sherry cooks down and is absorbed, about 5 minutes. Remove from heat and allow to cool.
Meanwhile, cook the pasta in the salted pot of water according to the package directions.
In the bowl of a food processor fitted with a blade attachment, add the cooled sherry mixture, spinach, basil leaves, toasted pine nuts, and Parmesan cheese and pulse to combine. On low speed, slowly drizzle in the remaining 1/2 cup of olive oil and continue to pulse until the mixture is combined and creamy. Remove the mixture to a medium bowl and season with salt and pepper to taste. Remove to a large bowl and stir in the peas.
Add the pasta to the pesto and toss to combine. Serve garnished with additional parmesan cheese.
To Toast the Pine Nuts: Preheat the oven to 350ยบ F.
On a half sheet tray spread the pine nuts in a single layer. Place in the oven and bake until golden brown and fragrant, about 10-15 minutes. Remove from oven and allow to cool.
Tip: Use this pesto to spread on toast or stir it in some cream cheese for a tasty dip!

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