Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1/2 teaspoon lemon juice
  • 3 cloves garlic
  • 3-ounce baby spinach leaves
  • 1 ounce fresh basil leaves
  • 1/4 cup walnuts or shelled sunflower seeds
  • 3 tablespoons fresh parmesan or romano cheese, grated
  • 1/2 cup sun-dried tomatoes (drained if packed in oil)
  • 1/4 - 1/2 teaspoon salt, or to taste

Instruction

  • Add oil, lemon juice, garlic, spinach and basil to jar and push basil down into oil and secure lid. Press "Pulse" 6-8 times until basil is roughly chopped.
  • Add the remaining ingredients in order listed and secure lid. Press "Pulse" 4-6 times until purée texture is reached.
  • If using the Twister Jar, simply add ingredients and twist the lid counter-clockwise while the blend cycle is running. This twisting motion forces the ingredients from the sides of the jar back into the blade, achieving a perfect blend every time.
  • Pesto will keep covered in refrigerator up to 3 days. For long-term storage, freeze in small portions using an ice cube tray and transfer the frozen portions to a freezer safe zip top bag.