Yield 1 cup
(Adapted from Food Network Kitchens recipe)
2 cups fresh basil leaves
1 cups fresh spinach leaves
2 cloves garlic
1/4 cup walnuts
½ cup extra virgin olive oil
½ tsp salt
½ tsp black pepper
½ cup grated parmesan cheese
Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Add cheese and season with salt and pepper. Pulse until smooth. Freeze pesto in a baggie or cover and place in refrigerator.
No comments:
Post a Comment