Spinach-Walnut Pesto
Ingredients
9 oz. baby spinach½ cup basil leaves
½ cup flat-leaf parsley
2 cloves garlic, peeled
½ cup walnuts
½ cup grated Parmesan cheese
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup extra virgin olive oil
¼ cup walnut oil
Preparation
• Pulse the spinach, basil and parsley in a food processor just until they are chopped. You may have to add the spinach in two batches to make it fit.
• Add the garlic, walnuts, cheese, salt and pepper, and process until blended into the spinach.
• With the processor running, slowly drizzle in the oils. Taste for seasoning.
