Spinach Pesto

Name: Spinach Pesto
Total time: 600 s
Yield: 2 cups
Cuisine: American
Ingredients: 2 cups Fresh Spinach Leaves, well-washed and stemmed; 0.5 cup Fresh Parsley, preferably Italian flat leaf; 0.5 cup Walnuts or 0.5 cup Pine Nuts, toasted; 0.25 cup Parmesan Cheese, freshly grated, not canned; 3 Garlic Cloves; 2 tbs Extra Virgin Olive Oil; 0.25 tsp Sea Salt; 0.125 tsp Fresh Ground Black Pepper

fs422 @cook_5327500

Ithaca

Spinach Pesto

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.