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Ingredients

10 mins
2 cups
  1. 2 cupsFresh Spinach Leaves, well-washed and stemmed
  2. 0.5 cupFresh Parsley, preferably Italian flat leaf
  3. 0.5 cupWalnuts or 0.5 cup Pine Nuts, toasted
  4. 0.25 cupParmesan Cheese, freshly grated, not canned
  5. 3Garlic Cloves
  6. 2 tbsExtra Virgin Olive Oil
  7. 0.25 tspSea Salt
  8. 0.125 tspFresh Ground Black Pepper

Cooking Instructions

10 mins
  1. 1

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

  2. 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. 3

    Keeps for weeks in the refrigerator.

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fs422
fs422 @cook_5327500
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Ithaca

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