Ideal for pasta, on eggs, spread on a cracker...
Ingredients:
1 cup spinach leaves1/4 cup pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, chopped
1 (1-ounce) package fresh chives, chopped (about 3/4 cup)
Preparation:
Combine all ingredients in a food processor; process
until finely chopped, scraping sides. Enjoy!
1 comment:
Really happy to have this pesto recipe in my arsenal! When I followed the directions, it was a bit to spicy for my 6 year old so I added more oil, spinach and pine nuts until I got the desired taste. Oh I should mention that I didn't use the cheese as we have some allergies to deal with but really, it was totally tasty without.
I mixed it with the ground turkey from the CSA to create mini meatballs! It was a great, fun way to get more veggies into my son's already healthy diet!
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