Spinach & Parsley Pesto

Author Notes: A twist on a old favorite this pesto is made with fresh spinach, parsley, garlic, pine nuts, and asiago cheese. It's great on pasta and sandwiches or used as a sauce for chicken and fish. —Girl Gone Gourmet
Serves 4-6
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1/4
cup pine nuts
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2
garlic cloves
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5
cups fresh spinach
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2
cups fresh parsley
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1/4
cup asiago cheese, grated
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zest from 1 lemon
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juice from 1/2 lemon
-
1/2
teaspoon salt
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1/3
cup olive oil, plus 1 tablespoon
- In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
- Add in the spinach, parsley, asiago cheese, lemon zest and juice and salt. Blend until smooth stopping to scrape down the sides of the bowl, if necessary.
- Slowly drizzle in ⅓ cup of olive oil while blending. You may want to add more depending on how thick you want the sauce. I added in one extra tablespoon, but do what feels right.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
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