Spinach and Olive Pesto
Recipe Servings: 4 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 0 minutes
1 8-ounce bag baby spinach
1/2 cup pine nuts
3 cloves garlic, peeled
1/4 cup freshly grated Parmesan
10 black olives, preferably Nicoise pitted
1/4 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil
Salt and freshly ground black pepper
Place ingredients into food processor bowl. Pulse until thoroughly mixed about 15 seconds. Toss with the pasta of your choice or use as a Bruschetta topping or as a crust for Roast Chilean Sea Bass.
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