Spinach Basil Pesto
Reprinted with permission from the foodie's beer book.
Recipe Summary Spinach Basil Pesto
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.Ingredients | Jaeger Schnitzel Sauce Recipe1 ½ cups baby spinach leaves¾ cup fresh basil leaves½ cup toasted pine nuts½ cup grated Parmesan cheese4 cloves garlic, peeled and quartered¾ teaspoon kosher salt½ teaspoon freshly ground black pepper1 tablespoon fresh lemon juice½ teaspoon lemon zest½ cup extra-virgin olive oilDirectionsBlend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.Info | Jaeger Schnitzel Sauce Recipeprep:
20 mins
total:
20 mins
Servings:
24
Yield:
12 frozen cubes
TAG : Spinach Basil PestoSide Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes,
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Images of Jaeger Schnitzel Sauce Recipe
Jaeger Schnitzel Sauce Recipe / We have added a creamy mushroom sauce that complements the crunchy breaded pork and the egg spätzle perfectly.