Categories: not tried, sauce

Ingredients

• 1 cup parsley leaves, washed, fresh
• 3/4 cup basil leaves, washed, fresh
• 1/2 cup frozen spinach
• 1/4 cup oregano leaves, washed, fresh
• 1/2 to 1 cup olive oil
• 1 to 2 teaspoons minced garlic
• 1/2 cup grated Parmesan cheese
• Pine nuts (optional)

Directions

1. Place all ingredients in blender and process until very fine.

2. Store it in the refrigerator for a week or in small squares in the freezer for up to 6 months.

3. Use this pesto as a spread or in brown rice, pasta, soup, vegetables, and mashed potato dishes.

4. Excellent as a bread spread (pesto mayonnaise)

Email to a friend | Print this recipe | Back