Parsley Pesto

Parsley Pesto

  • Preparation 10 min
  • Makes ¾ cup (180 ml)
  • Freezes Yes
Featured in RICARDO Magazine (FALL 2015)
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Ingredients

    • 2 cups (50 g) fresh baby spinach
    • 1 cup (45 g) flat-leaf parsley (leaves and stems)
    • 1/2 cup (50 g) roasted pecans
    • 6 tbsp (90 ml) olive oil
    • 1 clove garlic, chopped
    • Salt and pepper

Preparation

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