Spinach Pesto

A pesto forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Spinach Pesto with Cherry Tomatoes and Feta Cheese, where it is originally used.

Ingredients

• 2 big cups fresh spinach leaves, well-washed and stemmed
• 1/2 cup (120 ml) fresh parsley, preferably Italian flat leaf
• 1/2 cup (120 ml) walnuts or 1/2 cup (120 ml) pine nuts, toasted
• 1/4 cup (60 ml) parmesan cheese, freshly grated,
• 3 garlic cloves
• 1/2 cup (120 ml) extra virgin olive oil
• 1/4 teaspoon (1 ml) salt
• 1/8 teaspoon (0.5 ml) fresh ground black pepper

Method

1. Place all of the ingredients into a food processor and process to a fine paste.
2. Taste and adjust the seasonings.
3. Transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discolouring.
4. Keeps for weeks in the refrigerator.