Spinach Pesto

Name: Spinach Pesto
Ingredients: 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces; 3 garlic cloves, halved; 3 tbsp. pine nuts; 2 tsp. dried leaf basil, crumbled; 4 cups extra virgin olive oil; 3 cups grated Parmesan cheese; 2-2/3 tbsp. salt; hot, cooked spaghetti

8 ingredients

8 steps

Ingredients

4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
3 tbsp. pine nuts
2 tsp. dried leaf basil, crumbled
4 cups extra virgin olive oil
3 cups grated Parmesan cheese
2-2/3 tbsp. salt
hot, cooked spaghetti

Directions

1

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
2

Cover and puree until leaves begin to look crushed.
3

Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
4

Add Parmesan cheese and 1/8 tsp.
5

salt.
6

Cover and process until spinach pesto mixture is smooth.
7

Meanwhile, cook pasta according to package directions; drain in colander.
8

Serve with the spinach pesto sauce.