Stephanie's Pesto

9 ingredients
4 steps

Ingredients

  • 12 cup fresh basil
  • 12 cup fresh parsley
  • 1 cup coarsely chopped spinach
  • 34 cup parmesan cheese
  • 12 cup walnut pieces
  • 2 large garlic cloves (chopped)
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 23 cup olive oil

Directions

  1. 1
    Remove stems from basil, parsley and spinach.
  2. 2
    Wash leaves thoroughly in lukewarm water; drain well.
  3. 3
    Mix all ingredients in food processor, adding olive oil in intervals.
  4. 4
    Refrigerate up to one week, or freeze for up to 6 months.

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