Spinach Pesto

Spinach Pesto

Metric Ingredient Imperial 1 L spinach, firmly packed 4 cup 250 ml fresh basil leaves, firmly packed 1 cup 250 ml parmesan cheese, grated 1 cup 250 ml olive oil 1 cup 125 ml walnuts 1/2 cup 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp 8 cloves garlic 8

Place 2 cups (500 ml) spinach, basil leaves, cheese, oil, walnuts, salt, pepper and garlic in food processor. Cover and process 1 minute. Add remaining spinach and process 2 minutes, stopping processor occasionally to scrape sides, until finely chopped and smooth. Store covered in refrigerator up to 3 days or in freezer up to 3 months. Serves 6

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.