Spinach Pesto

  • 1/4 cup walnuts
  • 2 cloves garlic
  • 1/2 pound baby spinach (about 10 cups)
  • 1/3 cup olive oil
  • 1/4 cup grated Parmesan
  • kosher salt and black pepper

In a food processor, combine walnuts and garlic and grind.  Add remaining ingredients (in 2 batches, if necessary) and puree until smooth.  If the pesto is too thick, add a small amount of warm water.  Toss over pasta, raosted veggies, add to soup, or use as a spread on toasted baguette.


From Real Simple, March 2009

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