Sage-Spinach Pesto

9 ingredients
5 steps

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves, peeled
  • 2 cups fresh spinach, torn
  • 2 cups Italian parsley
  • 3/4 cup fresh sage leaf
  • 2 tablespoons fresh parmesan cheese, grated
  • 4 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 3 tablespoons extra virgin olive oil

Directions

  1. 1
    Drop pine nuts and garlic through food chute with food processor on, and process until minced.
  2. 2
    Add next 6 ingredients; process until finely minced.
  3. 3
    With processor on, slowly pour oil through food chute, and process until well blended.
  4. 4
    Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
  5. 5
    For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.

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