Spinach-Pepita Pesto Recipe

By mm_food4me

Ingredients

• Makes 1 cup
• Ingredients
• 1 clove garlic
• 1 seeded jalapeño
• 1/2 cup toasted pepitas
• 1/3 cup grated Parmesan
• Juice and zest from 1/2 lemon
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup baby spinach
• 1/2 cup loosely packed flat-leaf parsley
• 1/3 cup olive oil

Preparation

Step 1

In a food processor fitted with a metal blade, combine garlic, seeded jalapeño, toasted pepitas, grated Parmesan, lemon juice and zest, salt, and pepper and pulse to combine. Add baby spinach, loosely packed flat-leaf parsley and pulse until roughly chopped. With the motor running, add olive oil in a thin stream. Store in an airtight container in the refrigerator up to 2 weeks.