Winter Pesto

Name: Winter Pesto
Ingredients: 5 cloves garlic; 1 teaspoon salt; 2 cups firmly packed spinach leaves, stems discarded,washed well and spun dry; 2 cups firmly packed fresh parsley leaves; 1 cup olive oil; 1 cup walnuts, toasted lightly and cooled; 1 cup parmesan cheese; 1 teaspoon crushed fennel seed

8 ingredients

4 steps

Ingredients

5 cloves garlic
1 teaspoon salt
2 cups firmly packed spinach leaves, stems discarded,washed well and spun dry
2 cups firmly packed fresh parsley leaves
1 cup olive oil
1 cup walnuts, toasted lightly and cooled
1 cup parmesan cheese
1 teaspoon crushed fennel seed

Directions

1

Mince and mash the garlic to a paste with salt.
2

In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
3

The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
4

This makes enough to use with up to 2 1/2 lbs of pasta.