Zesto Pesto - cooking recipe

Ingredients

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)

Preparation

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