"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach Pesto Recipe

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This recipe for Spinach Pesto, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sherri Parent

Category:
Category:

Ingredients:  
Ingredients:  
2 C fresh baby spinach
1 C fresh basil leaves
1/2 C flat-leaf parsley
1/2 C seeded, chopped plum tomatoes
6 Tbsp chopped toasted walnuts
2 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/3 C Parmesan cheese, grated
1 garlic clove, chopped
2 Tbsp olive oil

Directions:
Directions:
Bring a large pan of water to a boil.
Add basil and spinach; cook 20 seconds. Remove spinach mixture to a bowl of ice water.
Let stand in ice for 30 seconds. Remove and pat dry with paper towels.
Add parsley, walnuts, lemon juice, salt, pepper, garlic, tomatoes, and Parmesan in food processor. Finely chop. Add spinach mixture and 2 Tbsp oil. Process to combine.
When cool, cover with plastic wrap directly touching pesto and refrigerate.

 

 

 

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