The Weekly Yum-ster!

The Weekly Yum-ster! May 15, 2011

True Lover's Farewell

This week’s successful forays into the realm of dining excellence included:

And this CD (pictured at left), The True Lover’s Farewell: Appalachian Folk Ballads by Custer LaRue is excellent listening music for cooking—and eating!

Spinach Pesto:

  • Lots of clean, fresh spinach (at least a large colander full), stems removed
  • 3 garlic cloves, cut in several pieces
  • small handful of pecans (or walnuts)
  • 1/2 teaspoon dried basil leaves
  • 1/4 – 1/2 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • pinch salt
  • 1/8 tsp. fresh ground black pepper
  • zest of 1 lemon


Place a few spinach leaves, the garlic, nuts, basil and some of the oil a food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese, salt, pepper and lemon zest. Cover and process until spinach pesto mixture is relatively smooth. You may need a little more oil, and adjust seasonings to taste.

Yummy, yummy!

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