Description

When the backyard garden gives you more spinach than you can eat, you make pesto — and lots of it. 🌱 This Spinach Pesto is made with toasted pecans, fresh lemon, Italian parsley, and real Parmesan, and it comes together in minutes in a food processor. Toss it with pasta, spread it on toast, or use it as a sauce for grilled chicken. The options are endless!

Ingredients

Scale

4 handfuls of fresh spinach

1/2 cups toasted pecans

2 cups extra virgin olive oil

1 lemon juiced and zested

1 cup of freshly grated Parmesan

4 cloves of garlic

Season with salt and pepper to taste

1/2 cup italian parsley

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Instructions

Heat a large pot of water and blanch the spinach, parsley and garlic for 30 seconds. Shock it in ice water for 10 seconds. Then using a cheesecloth or linen towel, squeeze out excess water and set aside.
Place the pecans in a medium sauté pan over medium heat, tossing frequently until they are golden brown.
In a food processor, pulse together the cheese, toasted nuts, and garlic cloves until well combined.
Add the spinach, lemon juice, and lemon zest to the food processor and pulse until a paste forms.
Slowly stream the olive oil into the mixture while the machine is running, drizzling in until the mixture is smooth.
Stir in salt and pepper to taste.