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Lemon extract adds an unexpected flavor to this versatile sauce, which can be served with hot or cold pasta or tossed with grilled or roasted new potatoes.  What’s more, unlike fresh lemon juice, which is acidic, lemon extract will not change the fresh green color of the spinach.

Prep Time: 10 minutes
Makes 6 (1/4 cup) servings pesto

4 cups fresh spinach leaves, rinsed and patted dry 
1/2 cup grated Parmesan cheese 
1/2 cup walnuts 
1 large garlic clove 
1/2 teaspoon salt 
1/2 teaspoon McCormick® Ground Black Pepper  
1/3 cup extra-virgin olive oil 
3/4 teaspoon McCormick® Pure Lemon Extract OR 3/4 teaspoon fresh grated lemon peel


Blend spinach, Parmesan, walnuts, garlic, salt, and pepper in food processor until coarsely chopped. 

2. Stir lemon extract into olive oil.  Through feed tube, gradually add olive oil and extract in a steady stream until pesto is smooth.   

Serving Suggestions:  Toss pesto with 1 pound cooked pasta.  Serve hot, or chill and add cherry or grape tomatoes to serve as pasta salad.  Toss with 2 pounds cooked new potato halves.

Nutritional Information:
Per One Serving:
About 217 Calories, Fat 21g, Protein 5g, Carbohydrates 2g,
Cholesterol 5mg, Sodium 345mg, Fiber 3g

Recipe from McCormick® - Spices & Seasonings -

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