Spinach-Basil Pesto
By: Jaye Beeler, Grand Rapids, Michigan - Found on Taste of Home
Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter
6 garlic cloves, halved
3 cups fresh baby spinach
1 ½ cups loosely packed basil leaves
¾ cup chopped walnuts or pine nuts, toasted
1 cup grated Parmesan cheese
½ tsp salt
Dash pepper
¾ cup olive oil
1
Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.
2
Can you freeze Spinach-Basil Pesto?
Freeze pesto in freezer containers. To use, thaw in refrigerator.
Ingredients
6 garlic cloves, halved
3 cups fresh baby spinach
1 ½ cups loosely packed basil leaves
¾ cup chopped walnuts or pine nuts, toasted
1 cup grated Parmesan cheese
½ tsp salt
Dash pepper
¾ cup olive oil