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
asiago cheese, grated
zest from 1 lemon
juice from 1/2 lemon
olive oil, plus 1 tablespoon
In This Recipe
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.