JadziaDax

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

collide

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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rockzilla

That sounds awesome, you can use just about any other kind of nut in pesto as well. Too bad they're all so expensive.