Spinach basil pesto
By Nelly826
Tossed with pasta or use as a spread for sandwiches. It also freezes well.
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Ingredients
- Six garlic cloves, have
- 3 cups fresh baby spinach
- 1 1/2 cups loosely packed basil leaves
- 3/4 cup chopped walnuts or pinenuts, toasted
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- Dash Of pepper
- 3/4 cup olive oil
Details
Preparation
Step 1
1. Place garlic in a food processor, pulse until finely chopped. Add the spinach, basil and walnuts. Pulse until chopped. Add the cheese, salt and pepper. Continue processing while gradually adding the oil in a steady stream.
Freeze option – freeze pesto in freezer containers. To use, thaw in refrigerator.
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