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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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SPINACH-BASIL PESTO

SPINACH-BASIL PESTO





Spinach-Basil Pesto

Ingredients:

3 cups baby spinach leaves

1/4 cup fresh basil leaves

2 cloves garlic

1/2 cup toasted pine nuts

1/3 cup grated parmesan cheese

1/3 cup olive oil

Zest and juice of 1/2 lemon

Fresh cracked pepper to taste


Directions:

Place spinach, basil, garlic, pine nuts, and parmesan cheese in the bowl of a food processor. Add olive oil & lemon juice. Pulse until ingredients are smooth, using a rubber spatula to knock down the chunks on the side of the bowl. Transfer to a small container and store in the fridge for a few hours or a day to let the flavors meld. Store leftovers in the fridge for up to 2 weeks, or in freezer for up to 2 months.


Notes:

Toast pine nuts in 350°F oven for 5 minutes, stirring once.
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