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Spinach Pesto
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Description
A milder version of my favorite basil pesto.
Ingredients
- 6 ounces, weight Baby Spinach
- 1 cup Fresh Basil Leaves
- 1 cup Toasted Pecans
- 1 whole Shallot, Peeled And Chopped
- ½ cups Finely Grated Parmesan Cheese
- ½ cups Garlic Olive Oil
- 1 teaspoon Coarse Salt
Preparation
Add spinach, basil, pecans and shallot into a food processor. Put the lid on and pulse about 5 times. Then process on low for about 30 seconds or until finely chopped. Open the lid, scrape down the sides of the bowl and add Parmesan. Replace the lid and process on low while drizzling in olive oil through the feed tube. Once the oil is fully combined, stir in salt. Place in an airtight container and refrigerate until ready to use.
Enjoy!
Miss
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