H E A LT H Y K I T C H E N | E A T
MODERN MEDITERRANEAN
✴ Th mos e worl d t of e popula ’s a r t i w n thes e ta g inspi ay sty c re d reat ions .
BY LAYNE LIEBERMAN, R.D., C.D.N. | PHOTOS JENNIFER OLSON | FOOD STYLING ERIC LESKOVAR | PROP STYLING NICOLE DOMINIC
Spinach-Basil Pesto This twist on traditional pesto is delicious as a condiment or sauce for pasta, vegetables, seafood and poultry. MAKES ABOUT 12 OUNCES
TIP Serve as a dip with bread or over pasta, too. Choose a pasta shape with holes, like penne, or twists, like fusilli, to sop up the deliciousness of the pesto.
2 cups fresh baby spinach ¼ cup fresh basil ¼ cup sunflower seeds, raw, hulled 1 ⁄3 cup pine nuts 3 cloves garlic, peeled and crushed 1 tablespoon fresh lemon juice ¼ cup grated Parmesan cheese ¼ cup extra-virgin olive oil ¼ cup water ½ teaspoon salt (optional) ½ teaspoon freshly ground black pepper DIRECTIONS 1. Place spinach, basil, sunflower seeds and pine nuts into a food processor; pulse several times. Add garlic, lemon juice and cheese; pulse several times more. Scrape down sides of food processor with a rubber spatula. 2. While food processor is running, slowly add olive oil and then water in a steady, small stream to help emulsify and prevent separation. Occasionally stop to scrape down sides of food processor. 3. Stir in optional salt and freshly ground black pepper; adjust seasoning to taste. PER FULL YIELD: 696 CAL; 16 G PROTEIN; 67 G FAT; 11 G CARB (1 G SUGARS); 1,601 MG SODIUM; 3 G FIBER
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