Spinach Pesto (Nut free)


4 cups spinach 2 cups basil 2 cloves garlic 1 tablespoon lemon juice 1/4 cup Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1/3 cup olive oil

Place the spinach, basil, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor, blender…or if you’re like me, the baby bullet. Blend for 30 seconds (in a perfect world), or as long as needed to grind up all the greens. Turn off the blender and scrape the concoction off the sides to make sure everything is evenly mixing. Then turn the blender back on and slowly stream in the olive oil, continue to blend until smooth & creamy.

Pesto ZoodlesThis flavor packed galicy pesto goes great with zoodles, pasta, veggies, chicken, fish, etc. Store the pesto in a jar or container with a tight fitting lid in the fridge for up to 2 weeks…or eat it all in just a few days like my family! You can also freeze it in small portions to defrost as you need it!

Yields: about 1 cup pesto

Original Recipe: Here

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