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Spinach-Walnut Pesto
Use this over pasta or in Spinach-Walnut Pesto and Fontina Mini Stromboli Bites.
Ingredients
- 1/4 cup walnuts, toasted
- 3 cups fresh spinach leaves
- 1 cup fresh basil leaves
- 1 clove garlic, peeled and chopped
- Salt and freshly ground black pepper
- 3 tablespoon grated Parmigiano Reggiano cheese
- 1/2 cup EVOO – Extra Virgin Olive Oil
Yields: About a cup
Preparation
Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in EVOO slowly until the mixture is all combined and makes loose paste.
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