Description
Flavorful and easy to make Pesto with a twist.
Ingredients
Scale
- 2–1/2 cup lightly packed fresh baby spinach, washed and dried
- 6 cloves roasted garlic
- 1/2 cup toasted walnut, roughly chopped
- 1/2 cup parmesan cheese, roughly chopped
- 2 tablespoons lemon juice
- 1/4 tsp salt
- 1/2 cup extra-virgin olive oil
Instructions
- Roughly chop the spinach. Drop it in the food processor along with all the other ingredients except oil.
- Lightly pulse until it’s all mixed together.
- Keep the food processor running and slowly add oil from the top.
- Let it blend till the mixture becomes creamy.
- If you are not using the pesto right away, store it in a air-tight jar. It can be refrigerated for about 2 weeks and if you wish to store it longer, you need to freeze it.
- Prep Time: 10 mins
- Cook Time: 40 mins