Zesto Pesto

• 3 garlic cloves
• 1/2 teaspoon salt
• 5 black peppercorns
• 1 cup firmly packed spinach leaves, stems discarded, washed well and spun dry
• 1 cup firmly packed fresh basil leaf
• 1/2 cup olive oil
• 1/4 cup very dry white wine
• 1/2 cup cashews, toasted lightly and cooled or 1/2 cup pine nuts
• 1/2 cup parmesan cheese
• 1 lemon, zest of
• 1 lb linguine (or your favourite pasta) or 1 lb tagliatelle pasta noodles (or your favourite pasta)

1. Mince and mash the garlic to a paste with salt and peppercorns.
2. In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
3. The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
4. This makes enough for 1 lb of pasta.

garlic, salt, black peppercorns, spinach, basil leaf, olive oil, very dry white wine, cashews, parmesan cheese, lemon, linguine

Taken from www.food.com/recipe/zesto-pesto-116412 (may not work)