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Spinach-Basil Pesto

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Spinach-Basil Pesto

Use this pesto recipe, adapted from chef Tom Colicchio's 'wichcraft restaurant, to make his Chicken Breast with Roasted Peppers and Mozzarella.

Photo Credit: Bill Bettencourt

Ingredients

Makes 1 to 2 cups

  • 1 cup packed spinach leaves, rinsed well
  • 1 cup packed basil leaves
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 teaspoon chopped garlic
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons toasted pine nuts
  • Coarse salt and freshly ground black pepper

Directions

  1. Bring a medium pot of water to a boil. Prepare an ice-water bath and set aside. Place spinach leaves and basil in a colander or strainer; pour boiling water over spinach and basil. Immediately transfer to ice-water bath to cool. Squeeze leaves together to extract as much water as possible.
  2. Transfer spinach and basil to the bowl of a food processor along with cheese, garlic, olive oil, and pine nuts. Process until a smooth paste is formed; season with salt and pepper. Use immediately or store in an airtight container, refrigerated, for up to 5 days.
From The Martha Stewart Show, February 2010

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