Spinach Pesto Sauce

August 12th, 2009 by Victoria


Pesto is delicious. I have not met anyone who thought otherwise about pesto. I realized I had some fresh basil leaves in the fridge and a whole container of fresh spinach ready to be eaten. I whipped out my food processor and went to work.

Spinach Pesto Sauce

adapted from recipezaar.com


3 1/2 cups firmly packed fresh spinach leaves
1 1/2 cups firmly packed fresh basil leaves
1 1/2 cups grated parmesan cheese
1/2 cup walnuts or pine nuts
1 cup extra virgin olive oil
10 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper

Put all ingredients except the olive oil in a food processor. Pulse ingredients while drizzling olive oil through the opening in the lid of the processor. Occasionally scrape sides as needed and continue blending until the pesto is smooth. I saved half in a plastic container with a lid to freeze. The pesto will remain fresh in the fridge for three days or frozen for 3 months.

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