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Spinach and Basil Pesto

Spinach Basil Pesto

You will need a food processor to make this. You can adjust the amount of most the ingredients in this recipe to suit your personal taste. An example would be the proportion of spinach to basil. If you like basil add more if not cut back on the basil and add more spinach. The same goes for other ingredients like cheese, nuts, and garlic. You can cut back on the olive oil but this may make it a little dry. I don’t like pine nuts and substitute walnuts instead. Pesto is great on pasta or vegetables and freezes well. This recipe makes 3 to 4 cups.

2 ½ cups (packed) fresh spinach leaves

1 cup (packed) fresh basil leaves

3 to 4 cloves of garlic, peeled

2/3 cups pine nuts or walnuts

1 cup of grated parmesan cheese

½ teaspoon of salt

½ teaspoon of pepper

2/3 cups of extra virgin olive oil

Optional:  1 Tablespoon of lemon juice and ½ teaspoon lemon zest.

Combine garlic, nuts, cheese, salt, and pepper in the food processor pulse until garlic and nuts chopped and combined. Add spinach and basil and pulse a few times and then run processor for about 2 minutes until combined. With processor running drizzle in olive oil run until you get a consistency you like. Serve with pasta or vegetables. Leftover pesto can be stored in the frig for up to a month if you put it in a sealed container with a light layer of olive oil on top. Will keep in the freezer for up to 1 year.

 

 

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