Everlasting Green Pesto
 
 
Ingredients
  • 3 cups fresh Thai basil leaves
  • 2 cups fresh basil leaves
  • 1 cup fresh spinach
  • ½ cup unsalted peanuts
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ⅓ cup olive oil
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
Instructions
  1. Fill a large bowl with ice water.
  2. Fill a large enamel-coated cast-iron Dutch oven halfway with water, and to a boil over medium heat. Working in batches if needed, add basil and spinach; cook, stirring occasionally, until vibrant green and wilted, 30 seconds to 1 minute. Remove with a slotted spoon, and immediately transfer to ice water. Let stand for a few minutes. Drain well. (Do not squeeze out excess moisture.)
  3. In the work bowl of a food processor, pulse together drained basil and spinach, peanuts, and all remaining ingredients until smooth. Use immediately, or refrigerate in an airtight container for up to 1 week.
Notes
KITCHEN TIP: Blanching the basil and spinach before processing keeps the pesto from browning and helps it hold a bright green color for several days when stored in an airtight container. It’s the perfect make-ahead sauce for a quick weeknight pasta supper.
Recipe by Southern Cast Iron at https://southerncastiron.com/pesto-swirl-bread/