Print Friendly, PDF & Email

RECIPE SUBMITTED BY Joanna Stringer Goff

Spinach Pesto Sauce Recipe: 4 cups torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
3 tablespoons toasted pine nuts
1 teaspoon chopped fresh basil
1/4 cup extra virgin olive oil (The good stuff)
1/3 cup grated parmesan cheese (The good Stuff, no green can!)
1/8 teaspoon salt
1Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. 2Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. 3Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.

Comments are closed.

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.