Easy Spinach Pesto

INGREDIENTS: 

•  ¼ cup pinenuts (can also use walnuts)

• Basil leaves (1 oz)

• 2 cups spinach

• 2-3 cloves of garlic 

• ¼ cup Tbsp Extra Virgin Olive Oil (may need a little more)

• Optional: 1 Tbsp capers

• Salt and pepper to taste

INSTRUCTIONS:

1. In a food processor, pulse all ingredients except olive oil until it forms a paste like consistency. Add the olive oil and continue to blend until a pesto sauce is formed.

2. Enjoy on fish, roasted or steamed vegetables, meats and even as a dip with raw veggies. The possibilities are endless! Store in an air tight container in the fridge for 1-2 weeks.

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EASY SPINACH PESTO

Author: Stephanie Potter

Ingredients

• ¼ cup pinenuts (can also use walnuts)
• Basil leaves (1 oz)
• 2 cups spinach
• 2-3 cloves of garlic
• ¼ cup Tbsp Extra Virgin Olive Oil (may need a little more)
• Optional: 1 Tbsp capers
• Salt and pepper to taste

Instructions

1. In a food processor, pulse all ingredients except olive oil until it forms a paste like consistency. Add the olive oil and continue to blend until a pesto sauce is formed.
2. Enjoy on fish, roasted or steamed vegetables, meats and even as a dip with raw veggies. The possibilities are endless! Store in an air tight container in the fridge for 1-2 weeks.

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Tag @stephaniemaypotter on instagram and hashtag it # spinachpesto