Spinach Pesto

Ingredients

• 1 clove garlic (peeled (see recipe note #2))
• 4 ounces baby spinach leaves (~4 cups)
• 1 1/2 ounces fresh basil leaves (~2 cups, packed)
• 1/3 cup coarsely chopped walnuts (toasted if desired)
• 1/2 cup grated parmesan cheese (~1 1/2 ounces)
• 1/2 teaspoon fine sea salt (plus more to taste ()
• 1/2 cup extra virgin olive oil

Instructions

1. 1

   With a food processor running, add garlic clove through the chute to mince. Scrape down sides of bowl and add spinach, basil, walnuts, cheese and salt; pulse until finely minced, scraping down sides of bowl as needed.

2. 2

   Turn food processor on and add oil through chute in a steady stream; process to your desired consistency. Taste for seasoning and add salt if needed. Use immediately or transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 6 months. (See recipe notes for detailed storage instructions.)