Spinach Pesto

Half pound of Spinach – remove any root parts, wash and dry thoroughly
Handful of Parsley – leaves only (about a quarter cup, packed)
1/2 cup nuts – walnuts are great, but you can also try almonds
1/2 cup of grated Parmesan cheese
1 clove of garlic – microwave for 5-10 seconds to remove some of the bite (optional)
Salt and Pepper to taste
Olive Oil – quarter cup to start

Place all ingredients in a food processor and process until desired consistency is reached
Taste and adjust seasonings, or add olive oil if  a thinner consistency is preferred.

Pesto can be served in many ways – over pasta, as a dip with bread or veggies, as a spread in a sandwich, or use it on pizza instead of tomato sauce.
Store pesto in the fridge topped with a thin layer of olive oil, use within a week or freeze it.

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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