SPEEDY SPINACH PESTO

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Make and share this Speedy Spinach Pesto recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Spinach

Time 10m

Yield 2 cups

Number Of Ingredients 8

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or 1/2 cup pine nuts, toasted
1/4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Place all ingredients into food processor and process to a fine paste.
  • Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
  • Keeps for weeks in the refrigerator.

Nutrition Facts : Calories 383.9, Fat 36.4, SaturatedFat 5.9, Cholesterol 11, Sodium 515.6, Carbohydrate 8.1, Fiber 3.2, Sugar 1.2, Protein 10.9

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