Fresh Spinach Pesto
2015-06-09 15:49:31
Yields 2
Fresh spinach pesto is quick and easy to make. A perfect pair with zucchini pasta!
Ingredients
- 2 cups fresh spinach leaves, cleaned and stems removed
- 1/2 cup Italian parsley
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh grated Parmesan cheese
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place all ingredients in food processor and process to a fine paste.
- Taste and adjust seasonings and transfer to a glass container. Top with a thin layer of olive oil to prevent the pesto from discoloring.
Notes
- Will keep for several weeks in the refrigerator.
- If you only use a portion at a time, add olive oil over any exposed surface each time you save it.
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