Saturday, March 4, 2017

Spinach Pesto

Ingredients for 2 tablespoons

¼-cup extra virgin olive oil
¼-cup fresh basil leaves
¼-cup fresh parsley
½-cup chopped walnuts OR pine nuts
½-cup parmesan cheese
½-teaspoon lemon zest
1 tablespoon fresh lemon juice
2 cups baby spinach leaves
3 garlic cloves
salt and fresh ground pepper, to taste


Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary.

Taste for seasoning and adjust accordingly.

If you prefer, add more extra virgin olive oil for a thinner consistency.

Transfer to a jar with a lid.

Keep in the refrigerator for up to two weeks.

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