Spinach-Pepita Pesto

By miss5elements

Ingredients

• 1 clove garlic
• 1 seeded jalapeno
• 1/2 c toasted pepitas
• 1/3 c grated Parmesan
• 1/2 lemon, juice & zest
• 1/2 t salt
• 1/2 t pepper
• 1 c baby spinach
• 1/2 c flat-leaf parsley, loosely packed
• 1/3 c olive oil

Preparation

Step 1

1. In a food processor fitted w/a metal blade, combine the garlic, jalapeno, pepitas, Parmesan, lemon, salt, and pepper & pulse to combine.
2. Add spinach & parsley & pulse until roughly chopped.
3. With the motor running, add olive oil in a thin stream.
4. Store in an airtight container in the refrigerator up to 2 weeks.