Pesto ai pinoli

Ingredienti

• 1/2 cup pine nuts (toasted)
• 3 cups firmly packed baby spinach leaves
• 1/2 cup packed fresh basil
• 2 Tbsp chopped red onion
• 1 cup shredded parmesan-romano cheese ((OR Parmesan cheese))
• 2 Tbsp fresh lemon juice
• 1 tsp salt ((sea salt or table salt))
• 1 tsp lemon zest
• 4-6 medium garlic cloves (peeled)
• 1/4 tsp black pepper
• 1/8 tsp crushed red pepper flakes (adjust to taste)
• 1/2 cup olive oil

Preparazione

1. 1

   Preheat the oven to 350°F. Spread the pine nuts onto a baking sheet. Toast in the oven for 6-7 minutes until golden then set aside to cool.

2. 2

   In a large food processor place the pine nuts, spinach, basil, onion, shredded cheese, lemon juice, lemon zest, sea salt, garlic cloves, pepper and red pepper flakes.

3. 3

   Pulse in short bursts to process.

4. 4

   Drizzle the olive oil in through the tube at the top. Stop and scrape the side of the bowl at least once so that everything blends together.

5. 5

   Use immediately tossed over warm pasta, as a spread for toasted garlic bread or as a dip.

6. 6

   Chill in an airtight container until using.