4 ounces fresh baby spinach
1/4 cup pine nuts
1/2 cup fresh basil leaves
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
3 large garlic cloves, chopped or pressed
2 tablespoons vegetable or chicken broth
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 ounce Parmigiano-Reggiano cheese, grated
1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in cheese.
This recipe makes the perfect amount of pesto for 8 oz of pasta (4 servings). I served this with a nice wide linguine, some grilled chicken, fresh salad and my homemade Rosemary Olive Oil Bread. Now that's what I call a well-balanced meal.