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5 Minute Pesto

August 24, 2016 by Judy Lyness 13 Comments

five minute pesto

Pesto is making a comeback in my kitchen. And this five minute pesto is the best. I was inspired by a recipe that I found on Serious Eats. I’ve changed it up a bit and found that Trader Joe’s is a one stop shop for the ingredients you’ll need. I’ve dispensed with the mortar and pistol and use my food processor.

I’ve been using pesto on radish pesto crostini, on pasta and soon you’ll see it on my cauliflower pizza.

Here’s a video that takes you through the steps.

Print
5 Minute Pesto

Ingredients

  • 4 cups loosely packed spinach leaves (about 3/4 a bag from Trader Joe's)
  • 4 cups loosely packed basil leaves (a plastic box from Trader Joe's)
  • 4 garlic cloves cleaned
  • 6 oz. grated parmesan cheese
  • 4 oz. pine nuts
  • 1/2 cup olive oil
  • 1 lemon zest and juice

Instructions

  1. Add garlic, pine nuts, lemon zest and a splash of olive oil to the bowl of a food processor and pulse a few times.
  2. Add about two cups each of basil and spinach and pulse until the leaves are chopped a bit.
  3. Add parmesan cheese and more basil and spinach pulse and then churn until the leaves are chopped.
  4. With motor running pour the olive oil in and blend until incorporated. Add 2 T of lemon juice, salt and pepper pulse and taste. Add more lemon juice, salt or pepper as needed.
  5. If not using right away place pesto in mason jar, pour a bit of olive oil on top to seal and refrigerate. It will keep for about two weeks.
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Filed Under: Food, Food, Videos Tagged With: five minute pesto, pesto

Comments

  1. Valentina says

    August 24, 2016 at 9:10 AM

    Fantastic, Judy! You make it look so easy AND delicious! And I love when I can get everything at one store! 🙂

    Reply
    • Judy Lyness says

      August 24, 2016 at 10:51 AM

      Valentina thanks so much for stopping by to check out my pesto recipe. And yes it’s a one stop shop recipe that happens to be delicious.

      Reply
  2. Patricia@FreshFoodinaFlash says

    August 24, 2016 at 9:39 AM

    Summer and basil pesto. Yum, Put on everything. Love the radish crostini idea. Thanks Judy.

    Reply
    • Judy Lyness says

      August 24, 2016 at 10:50 AM

      Thanks for stopping by Patricia.

      Reply
  3. Christina says

    August 24, 2016 at 10:00 AM

    I’ve never made pesto, but think I tasted it somewhere once. I wasn’t blown away, but who knows how well it was prepared. I like the idea of the spinach as maybe the basil would be overwhelming on its own (to me). Will have to try it now that D is on the other coast. 😉

    Reply
    • Judy Lyness says

      August 24, 2016 at 10:50 AM

      Christina, I suffered pesto overdose during the 80s. But I really like this one. and it’s super easy and stays in the frig for up to two weeks. I’ve been putting it on everything. Thanks for stopping by.

      Reply
  4. Soe @ limeandcilantro says

    August 24, 2016 at 12:10 PM

    I want to toss in warm angel hair pasta like right now

    Reply
    • Judy Lyness says

      August 24, 2016 at 1:40 PM

      A great idea Soe.

      Reply
  5. Dana @ Foodie Goes Healthy says

    August 24, 2016 at 1:36 PM

    Looks like another winner recipe Judy. I like that it’s half spinach because all basil is strong for me. I’ve had luck freezing extra pesto in ice cube trays, then transferring to a ziplock bag. It’s a great way to have small portions handy. Just pinned!

    Reply
    • Judy Lyness says

      August 24, 2016 at 1:41 PM

      That’s a great idea to make pesto ready when you need it. Thanks so much Dana.

      Reply
  6. Cathy says

    August 25, 2016 at 7:50 AM

    No more excuses not to make pesto with this recipe! Yum!

    Reply

Trackbacks

  1. Cauliflower Pizza Crust with Pesto and Tomatoes • My Well Seasoned Life says:
    August 31, 2016 at 9:01 AM

    […] am going to have to dub the summer of 2016 the summer of pesto. I found and adapted a new 5 pesto recipe that I love, I’ve spread pesto on crostini, tossed it in my pasta, eaten it straight from […]

    Reply
  2. Savory Vegetarian Yule Log • My Well Seasoned Life says:
    December 5, 2017 at 6:18 PM

    […] was on a roll:  I doubled the amount of my cauliflower crust. Used my 5 minute pesto, some canned plum tomatoes, shredded mozzarella and provolone and a delicious savory vegetarian […]

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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