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Spinach Pesto

July 13, 2018

INGREDIENTS

  • 2 cup spinach leaves, fresh, well-washed and stemmed
  • 1⁄2 cup parsley, fresh, preferably Italian flat leaf
  • 1⁄2 cup walnuts or 1⁄2 cup pine nuts, toasted
  • 1⁄4 cup Parmesan cheese, freshly grated
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil, EVOO
  • 1⁄4 tsp salt, sea
  • 1⁄8 tsp black pepper, freshly ground

INSTRUCTIONS

  1. Place all ingredients into food processor.
  2. Process to a fine paste.
  3. Taste and adjust seasonings.
  4. Transfer to a glass container.
  5. Top with a thin coat of olive oil to prevent the top of the pesto from discoloring.

Notes:  Very good sauce for pasta and pizzas. It might need a good amount more salt and pepper than the recipe calls for. Also, because spinach doesn’t have a hint of sweetness the way basil can, add a drop or two of Vanilla. Keeps for weeks in the refrigerator.

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