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
Ingredients
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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
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1/2 teaspoon
salt
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1/3 cup
olive oil, plus 1 tablespoon
Directions
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In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
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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.
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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.
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