Recipe of the Day - November 24 (spinach with pine nut pesto)
Spinach with Buttery Pine Nut Pesto
Ingredients 2 pounds spinach, washed well and trimmed of heavy stems 3 tablespoons pine nuts 1 garlic clove, peeled 1/4 cup (1/2 stick) unsalted butter, softened Freshly squeezed juice from 1/2 lemon Freshly ground black pepper to taste 1 1/2 tablespoons crème fraiche or heavy cream Pinch of freshly-grated nutmeg Preparation Place the spinach in a large pot with only the water adhering to it from its last rinsing. Turn the heat to high and wilt, 3 to 4 minutes. Plunge the spinach into cold water to stop from cooking. Drain it well in a strainer, pushing out excess water with the back of a wooden spoon. Pound the pine nuts and garlic together in a mortar until they resemble a smooth paste (or use a food processor). Whisk them with into the softened butter with the lemon juice, Season with pepper. Melt 1 tablespoon of the flavored butter in a large saucepan or skillet over medium heat and toss the spinach in it until it is well coated and soft, about 5 minutes. Add the crème fraiche and nutmeg and cook for 2 minutes, stirring and tossing to mix well. Add the remaining flavored butter and stir to coat all the spinach, cooking for another 2 minutes. Serve hot. Serves 4 |
Oh man, this sounds soooo good. Can't go wrong with pesto, pine nuts, or spinach. That is, unless you're me and ruin every recipe without trying. :)
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That sounds awesome, you can use just about any other kind of nut in pesto as well. Too bad they're all so expensive.
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