Spinach Pesto
-- submitted by Suzanne Rubinstein
In a food processor, blend well:
2 cups spinach
1 large bunch of italian basil
3 Tbsp olive oil (or more to taste)
1/2 cup parmesean cheese
1/3 cup pecans
1 Tbsp coarse salt (to taste)
Stores well in a glass jar for up to 3 weeks! Also freezes well. Kids love it! It's a great way to get everyone eating lots of raw, yummy greens! Great on paste, sandwiches, chicken . . .
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