Monday, March 7, 2011

Spinach Pesto

Makes: 1 cup

Time: 5 minutes


6 ounces - about 5-6 cups baby spinach

1 clove garlic

1/3 cup olive oil

½ tsp salt plus more to taste

Fresh Black Pepper to taste

3 tbs blanched or sliced almonds


Place all ingredients except for olive oil, in a blender or food processor. Turn on and drizzle in olive oil and blend until all ingredients are finely chopped and blended with the oil. If the mixture seems dry, add more olive oil about 1 tsp at a time until it reaches the desired consistency. Keeps in the refrigerator fridge 3-4 days.

1 comment:

Bethany said...

Wow! I have never had spinach pesto and this recipe makes it look so easy I can't wait to give it a try. I like almonds as an alternative to expensive pine nuts...