Pesto with spinach
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tightly packed spinach, |
| Washed and stemmed | ||
| 2 | tablespoons | Broken pine nuts or |
| Shelled walnuts | ||
| 2 | larges | Cloves of garlic, peeled |
| Salt | ||
| ½ | cup | Olive oil |
| ½ | cup | Freshly grated |
| Parmesan cheese | ||
| 2 | tablespoons | Freshly grated |
| Romano cheese | ||
Directions
Place spinach, pine nuts, garlic, and ¼ to ½ tsp. of salt, if desired, in a food processor fitted with the steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. Then turn on machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir. When the ingredients are pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly.
For parsley pesto, substitute 2 c. of parsley for the spinach.