Finished pesto in a white ramekin, sitting on a brown and white stripped cloth.

Spinach-Lemon Pesto

Name: Spinach-Lemon Pesto
Prep time: 15 min
Cook time: 50 min
Yield: 6 Servings
Cuisine: Beef
Ingredients: 2 cups fresh baby spinach; 1/3 cup grated Parmesan cheese; 1/4 cup toasted sliced almonds; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon peel (from 1/2 lemon); 1 teaspoon minced garlic; 2 tablespoons olive oil

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 6 servings
Prep Time: 5 - 10 minutes
Cook Time: 5 - 10 minutes

Ingredients:

2 cup fresh baby spinach
1/3 cup grated Parmesan cheese
1/4 cup toasted sliced almonds
1 tbsp fresh lemon juice
1 tsp grated lemon peel (from 1/2 lemon)
1 tsp minced garlic
2 tbsp olive oil

Directions:

Place spinach, cheese, almonds, lemon juice, zest and garlic in food processor container. Cover; process until coarse paste forms.
With motor running, slowly drizzle in oil and 2 tablespoons water through opening in cover.
Processing until smooth.

Cook's Tip: To toast almonds, spread in single layer on shallow-rimmed baking sheet. Bake in 350°F oven 3 to 5 minutes or until slightly browned, stirring occasionally. Watch carefully to prevent burning.