Spinach basil pesto will add a burst of flavour to almost any dish. Garden-fresh and delicious!
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Serving Size 2jars
Ingredients
3cupslightly packed fresh baby spinach
1cupfresh basil leaves
β cupchopped garlic scapesor 1 large garlic clove
β cupfinely chopped pecansor pine nuts or walnuts
1teaspoonfine sea salt
Freshly cracked black pepper
Zest and juice of large lemonabout 4 TB. juice
β cupsextra virgin olive oil
ΒΌcupfreshly grated parmesan cheese
Instructions
In a food processor (or powerful blender), pulse together spinach, basil, garlic scapes, pecans, sea salt and pepper, lemon juice and zest until coarsely ground.
With food processor running, slowly add olive oil through top. Process until combined.
Scrape down sides (if necessary), add grated parmesan cheese and pulse until quite smooth.
Store in glass jars and refrigerate for up to one week (or freeze up to 6 months).
Notes
Makes 2, 250 mL jars.
I like to whip up a double batch and freeze it in jars. That way, I always have a quick and easy meal or appetizer option if I'm pressed for time or somebody stops by unexpectedly.
You can also freeze it in ice cube trays to pop into soups, stews or sauces to add flavour.