Spinach Pesto
Submitted by Sue Lowes on May 12, 2010

Mild Pesto with more spinach than basil

Servings:
N/A

Complexity:   
Very Easy

Total Time:
30 min.

Ingredients:
1 (9 oz) bag spinach leaves, washed and trimmed (8 cups loosely packed)
1 cup packed basil leaves
1/2 cup toasted pine nuts
1 garlic clove
2/3 cup olive oil
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper

Directions:
Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.

With the machine still running, add olive oil. Process until mixtuer is creamy. This may need to be done in batches.

Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2&1/2 cups.

Cook's Notes:
Use this pesto in pasta salads, on grilled chicken breasts or on bruschetta. It will keep in the refrigerator for several days.