Spinach Pesto 6 oz fresh baby spinach 1 cup basil leaves 1 cup toasted pecans 1 shallot clove, chopped 1/2 cup Parmesan cheese, finely grated 1/2 cup Star Garlic Olive Oil 1 teaspoon coarse salt Toast Pecans, Olives Oil, Spinach Recipes, Garlic Breath, Pesto Recipes, Roasted Garlic, Spinach Pesto, Basil Pesto, Summer Recipes
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Spinach Pesto ~ Ingredients: 1 cup baby spinach, packed, 1/4 cup basil, packed, 1 clove garlic, 2 tablespoons pine nuts, toasted, 1/4 cup parmigiano-reggiano (parmesan), grated, 3 tablespoons olive oil, lemon juice to taste, salt and pepper to taste. Directions: Puree everything in the food processor.
Num, num, num! (Gluten free) Pasta tossed with arugula pesto with spring veggies. Arugula, basil, toasted walnuts, garlic, lemon, parmesan cheese and olive oil all mixed together...next dinner party this is it!