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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A variation on basil based pesto. Serving size is 2 tablespoons. From Cooking Light. Ingredients:
2 tablespoons pine nuts, toasted |
2 garlic cloves, peeled |
2 cups fresh spinach, torn |
2 cups italian parsley |
3/4 cup fresh sage leaf |
2 tablespoons fresh parmesan cheese, grated |
4 teaspoons lemon juice |
1/8 teaspoon salt |
3 tablespoons extra virgin olive oil |
Directions:
1. Drop pine nuts and garlic through food chute with food processor on, and process until minced.
2. Add next 6 ingredients; process until finely minced.
3. With processor on, slowly pour oil through food chute, and process until well blended.
4. Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
5. For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.
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