Although pesto is traditionally composed mainly of fresh basil leaves, in this recipe, spinach leaves are the chief flavor component.
Yield: Serves 4
- 1-1/2 pounds spinach
- 1/2 cup olive oil
- 6 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- 4 flat anchovy fillets
- 1 garlic clove
- 1/4 teaspoon salt
- 12 fresh basil leaves
- 1/2 cup unsalted cashews
- 1 pound fettuccine or similar pasta, boiled and drained
Instructions1. Rinse the spinach and remove the tough stems. Scatter over a clean kitchen towel and pat dry.
2. In the container of a blender or processor, combine the oil, butter, Parmesan cheese, anchovies, garlic, and salt. Whirl until smooth. Blend in the spinach and basil. Add the cashews and whirl briefly, creating a coarse, pebbly texture. Toss with the hot, drained pasta and serve.