Ingredients

The following ingredients have 1 Servings
  • 4 cups (4 oz.) baby spinach leaves
  • 4 cloves garlic (, chopped)
  • 1/2 cup sliced almonds (,toasted*)
  • 1/4 cup shredded Parmesan cheese
  • 1 1/2 tsp. kosher salt
  • 1 tsp. lemon zest
  • 1/2 cup extra virgin olive oil

Instruction

  • In food processor or blender, combine spinach, garlic, almonds, Parmesan and kosher salt. Process until coarsely chopped.
  • Add olive oil. Process until blended and smooth.
  • Store in refrigerator for up to one week with plastic wrap directly on surface of pesto or freeze in ice cube trays for up to one month.