Saturday, June 14, 2008

Citrus Pesto

Citrus Pesto
I am offering a pesto which goes great on spaghetti when you serve fish. Basically, pesto is a combination of vegetables, or fruit zest and juices, ground with olive oil, pine nuts, and seasonings. Pesto is an easy alternative to marinara sauce and is so tasty. This is enough sauce for 1 lb. spaghetti. It will keep in the refrigerator sealed in a jar for a few days.
1 bunch fresh basil, about 3 cups leaves

1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Place the first seven ingredients in a food processor and slowly add the olive oil as the pesto is processing. When the pesto is completed, stir in the Parmesan cheese. Store any leftovers in a sealed jar in the refrigerator.

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