Spinach Kale Basil Pesto

Name: Spinach Kale Basil Pesto
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup fresh spinach, stems cut off; 1/2 cup kale, swiss chard or any favorite green; 1/4 cup fresh basil leaves; 1/8 cup fresh italian parsley; 8 clove roasted garlic; 1/4 cup slivered or chopped almonds or walnuts; 1/8 cup shaved parmesan cheese; 1/4 cup olive oil, extra virgin; salt and pepper; 2 tsp ground flaxseed (optional)

mmmnomz by bonz @cook_3644837

Greensboro, North Carolina

I love keeping pesto on hand in my fridge. Test out different greens, herbs, nuts and oils for more variety. Even avocado works if you squeeze some fresh lemon juice in!

mmmnomz by bonz @cook_3644837

Greensboro, North Carolina

I love keeping pesto on hand in my fridge. Test out different greens, herbs, nuts and oils for more variety. Even avocado works if you squeeze some fresh lemon juice in!

Saved

Ingredients

10 mins

4 servings

1 cupfresh spinach, stems cut off
1/2 cupkale, swiss chard or any favorite green
1/4 cupfresh basil leaves
1/8 cupfresh italian parsley
8 cloveroasted garlic
1/4 cupslivered or chopped almonds or walnuts
1/8 cupshaved parmesan cheese
1/4 cupolive oil, extra virgin
salt and pepper
2 tspground flaxseed (optional)

Saved

Steps

10 mins

1

Process your greens and herbs.
2

Add nuts, garlic, parm and flaxseed (if using)
3

Pulse 2-3 times then scrape down the sides and pulse once more.
4

Taste and add the salt and pepper. Taste again and adjust.
5

Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!