Parsley Pesto

Name: Parsley Pesto
Prep time: 10 min
Total time: 10 min
Yield: ¾ cup (180 ml)
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

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Preparation 10 min
Makes ¾ cup (180 ml)
Freezes Yes

Featured in RICARDO Magazine FALL 2015

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

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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

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

Parsley Pesto

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Ingredients

Preparation

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