Parsley Pesto
Parsley Pesto
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Parsley Pesto

10 MIN
¾ cup (180 ml)
Ricardo's recipe: Parsley Pesto



  1. In a saucepan of salted boiling water, blanch the spinach for 30 seconds. Drain and squeeze the spinach to remove all excess water.
  2. In a food processor or blender, purée the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
  3. Delicious with toasted bread, over fish or on Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad (see recipe).

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.