RECIPE: Spinach Basil Pesto
August 21, 2015
Spinach Basil Pesto
Recipe by Chef Richard Bradford, Executive Chef and Partner at Pre-Made Paleo
PREP TIME: 10 Minutes
1/2 cup walnuts
3 cloves garlic, minced
3 cups packed fresh basil leaves
1 cup spinach leaves
Juice of 1/2 lemon
1 1/2 cups-extra olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
HEAT a dry skillet over medium-high heat. When the pan is hot, add the walnuts in a single layer and stir or shake frequently until lightly browned, about 2 minutes.
COMBINE the walnuts and garlic in a food processor and pulse a few times to combine. Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.
STORE in the refrigerator for up to 2 to 3 days, or freeze in ice cube trays.
LIVE HAPPY. LIVE HEALTHY. EAT PRE-MADE PALEO.
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