A bright, flavourful winter pesto. Perfect on pasta, with vegetables or on top of a creamy potato soup.
2 large cloves garlic (or 1/2 cup chopped green garlic)
½ cup toasted almonds with skins on
2 cups washed and dried spinach
2 cups washed and dried kale
½ cup flat leaf parsley
¾ cup grated Parmesan cheese
½ cup extra virgin olive oil
1 lemon, zested
2 Tbsp lemon juice
½ tsp salt
¼ tsp ground pepper
1
Combine the garlic and nuts in the bowl of a food processor. Pulse until well combined.
2
Add the spinach, parsley and Parmesan. Pulse until combined.
3
With the machine running, add the oil and process until smooth. Add lemon zest, lemon juice, salt and pepper. Continue to process until combined.
4
Refrigerate until ready to use. (Can be frozen)
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Ingredients
2 large cloves garlic (or 1/2 cup chopped green garlic)
½ cup toasted almonds with skins on
2 cups washed and dried spinach
2 cups washed and dried kale
½ cup flat leaf parsley
¾ cup grated Parmesan cheese
½ cup extra virgin olive oil
1 lemon, zested
2 Tbsp lemon juice
½ tsp salt
¼ tsp ground pepper
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