Cooking Classics: Fresh Herb-Spinach Pesto

The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesCooking Classics

From The Garden

Fresh Herb-Spinach Pesto

When a host of herbs are used to make pesto, the flavor becomes even better. Pecans replace the traditional pine nuts found in a good batch of pesto while fresh spinach leaves maintain a bright, rich color. Fresh Herb-Spinach Pesto can be made quickly in the food processor & this particular version is a bit thick as it’s used as a garnish over Parmesan Grits Timbales. Beyond the effortless two bite morsels, look to this hard working recipe when you want to boost sandwiches, salads & simple garden selections for a more relaxed approached to seasonal dining. Get ready to really savor summer with this meal time staple.

Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Pesto Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist TV Cooking Personality Southern Hostess Game Day Tailgating Modern Southern Socials Cooking Lessons Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Herb-Spinach Pesto
makes 1 1/4 cups

The pesto will be thick as it serves as a garnish to Parmesan Grits Timbales. Stir in 2 to 3 tablespoons of water or olive oil to thin to use it for other recipe applications.

3 cups packed spinach leaves
1/3 cup packed basil leaves
1/3 cup packed parsley leaves
1/2 cup toasted pecan halves
2 garlic cloves, quartered
1/3 cup shredded Parmesan cheese
4 tsp lemon juice
1/4 cup olive oil
1/2 tsp kosher salt
Freshly ground pepper

Pulse the spinach & the remaining ingredients several times in a food processor until smooth, stopping to scrape down the bowl.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining Brand FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

Fresh Herb-Spinach Pesto By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist TV Cooking Personality Game Day Tailgating Southern Socials Southern Hostess Birmingham Alabama Spring Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“From Me To You” Del Shannon

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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