John Myers
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Spinach Pesto with Lemony Addition
The perfect spinach pesto with lemony addition recipe with a picture and simple step-by-step instructions.
to bond
- Chives
- Garlic cloves
- Banana
- Black pepper from the mill
- Sea salt from the mill
- Wild flower honey
- Espelette pepper
- Olive oil
- Grana Padano grated
- Cashew
Variable ingredient
- Lemon
- You start by roughly peeling the lemon. Now put both (peel and fruit) in a kettle that is filled with olive oil and let the lemon simmer until soft. Then put everything in a sieve and strain the lemon into a bowl.
- In the meantime, put the cleaned baby spinach and chives in a tall glass. Add the listed ingredients except the lemon. Hex them into an “emulsion” and then add olive oil, cheese and nuts to a pesto. Until this step, it’s a spinach pesto.
- Now comes the highlight! The lemon – we have already passed this one and are now adding it to the pesto. If it seems too sour – just add a little more honey to the desired taste. You can also use simple sugar instead of honey.
- Freshly baked bread completes this pesto. How about e.g. with olive bread. You can find the recipe in my KB under the link >>>>> Small olive breads
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