International
Spinach Pesto with Roasted Garlic
spinach pesto - A new take on the authentic pesto with fresh spinach and roasted garlic.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-1/2 cup lightly packed fresh baby spinach (washed and dried)
- 6 cloves roasted garlic
- 1/2 cup toasted walnut (roughly chopped)
- 1/2 cup parmesan cheese (roughly chopped)
- 2 tablespoons lemon juice
- 1/4 tsp salt
- 1/2 cup extra-virgin olive oil
Instructions
- 1
Roughly chop the spinach. Drop it in the food processor along with all the other ingredients except oil.
- 2
Lightly pulse until it's all mixed together.
- 3
Keep the food processor running and slowly add oil from the top.
- 4
Let it blend till the mixture becomes creamy.
- 5
If you are not using the pesto right away, store it in a air-tight jar. It can be refrigerated for about 2 weeks and if you wish to store it longer, you need to freeze it.