Spinach Pesto
Servings: 2 cups
Ingredients
- 2 cups baby spinach
- 1 cup fresh basil leaves
- 2 garlic gloves
- 1/2 cup olive oil you can add more if you like it saucy, I like mine thick
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup pine nuts
- Salt to taste
Instructions
- Begin by placing the spinach, basil and garlic into a food processor.
- Pulse until nicely chopped (30 seconds or less)
- While it's pulsing, slowly add in olive oil.
- Add in parmesan and pine nuts last.
- Salt to taste.
Notes
Can be store in the fridge for up to 2 weeks.