Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pine nuts (toasted)
  • 3 cups firmly packed baby spinach
  • 1/2 cup packed fresh basil
  • 2 Tbsp red onion
  • 1 cup shredded parmesan-romano cheese
  • 2 Tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1 tsp lemon zest
  • 4-6 cloves garlic (peeled)
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes (adjust to taste)
  • 1/2 cup olive oil

Instruction

  • Preheat the oven to 350°F. Spread the pine nuts onto a baking sheet. Toast in the oven for 6-7 minutes until golden, then set aside to cool.
  • In a large food processor, place the pine nuts, spinach, basil, onion, shredded cheese, lemon juice, lemon zest, sea salt, garlic cloves, pepper and red pepper flakes.
  • Pulse a few times, and the mixture will begin to process.
  • Drizzle the olive oil in through the tube at the top. Stop and scrape the side of the bowl at least once so, that everything blends together.
  • Use immediately tossed over warm pasta, as a spread for toasted garlic bread or as a dip.
  • Chill tightly covered in the refrigerator for up to 2 days.