Spinach-Basil Pesto

8 ingredients
4 steps

Ingredients

  • 3 12 cups firmly packed fresh spinach leaves
  • 1 12 cups firmly packed fresh basil leaves
  • 1 12 cups grated parmesan cheese
  • 12 cup walnuts or 12 cup pine nuts
  • 1 cup extra virgin olive oil
  • 8 -10 garlic cloves
  • 12 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. 1
    Place all ingredients in a food processor.
  2. 2
    Cover and pulse for 3 minutes, scraping down sides as needed.
  3. 3
    You want a smooth finished product.
  4. 4
    This will keep in the fridge for 3 days, 3 months in the freezer.

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