A picture of Spinach Pesto.

Spinach Pesto

fs422 @cook_5327500

Spinach Pesto

fs422 @cook_5327500

Saved

Ingredients

10 mins

2 cups

2 cupsFresh Spinach Leaves, well-washed and stemmed
0.5 cupFresh Parsley, preferably Italian flat leaf
0.5 cupWalnuts or 0.5 cup Pine Nuts, toasted
0.25 cupParmesan Cheese, freshly grated, not canned
3Garlic Cloves
2 tbsExtra Virgin Olive Oil
0.25 tspSea Salt
0.125 tspFresh Ground Black Pepper

Saved

Steps

10 mins

1

Place all ingredients into food processor and process to a fine paste.
2

Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
3

Keeps for weeks in the refrigerator.

Saved

Cooksnaps

Saved

fs422

fs422 @cook_5327500

on July 29, 2016 03:15

Ithaca

Comments

Keywords

Parmesan Pepper Cheera Walnut Pinenuts Cheese Garlic

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