Pesto de manjericão com espinafre e queijo feta

Ingredientes

• 1 (5 oz) package baby spinach leaves
• 1 cup fresh basil leaves
• 1/4 cup chopped walnuts
• 2-3 cloves garlic
• 1 tablespoon fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8 oz) package feta cheese, diced up or crumbled

Modo de preparo

1. 1

   Add the spinach and basil to a food processor and carefully push down, if needed. Add all other ingredients, except the feta cheese, to the food processor and blend until mostly smooth.

2. 2

   Add the feta cheese in and blend for another 30-60 seconds until you have a smooth pesto sauce. Give the sauce a quick taste and add extra salt and pepper, if needed.

3. 3

   Store pesto in an airtight container in the refrigerator, for up to 2 weeks, and up to 3 months in the freezer.