Spinach Pesto

tawnis wohlers


I love pesto!


★★★★★ 2 votes

1 1/4 cups
5 Min


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  • 3 c
    torn spinach leaves
  • 1 1/2 c
    coarsely chopped fresh basil
  • 2 medium
    minced garlic cloves
  • 1/3 c
    pine nuts
  • 1/3 c
    freshly grated parmesan cheese
  • 3 Tbsp
    extra virgin olive oil

How to Make Spinach Pesto


  1. Place spinach, basil, garlic, pine nuts, cheese and oil in a food processor. Process using on and off motion until finely chopped.
  2. Pack into small freezer containers. Refrigerate for up to 1 week or freeze for up to 6 months.

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About Spinach Pesto

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