Spinach Pesto with Roasted Garlic
Ingredients
- 2-½ cup lightly packed fresh baby spinach (washed and dried)
- 6 cloves roasted garlic
- ½ cup toasted walnut (roughly chopped)
- ½ cup parmesan cheese (roughly chopped)
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ½ cup extra-virgin olive oil
Instructions
- Roughly chop the spinach. Drop it in the food processor along with all the other ingredients except oil.
- Lightly pulse until it's all mixed together.
- Keep the food processor running and slowly add oil from the top.
- Let it blend till the mixture becomes creamy.
- If you are not using the pesto right away, store it in a air-tight jar. It can be refrigerated for about 2 weeks and if you wish to store it longer, you need to freeze it.
Nutrition
Serving: 1Servings