Ingredients
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2 cups fresh spinach leaves, well-washed and stemmed
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1/2 cup fresh parsley, preferably Italian flat leaf
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1/2 cup walnuts or 1/2 cup pine nuts, toasted
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1/4 cup parmesan cheese, freshly grated, not canned
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3 garlic cloves
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2 tablespoons extra virgin olive oil
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1/4 teaspoon sea salt
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1/8 teaspoon fresh ground black pepper
Instructions
- Place all ingredients into food processor and process to a fine paste.
- Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
- Keeps for weeks in the refrigerator.