Spinach and Olive Pesto
Recipe Servings: Makes 1 1/2 cups
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 0 minutes
1 5-ounce bag baby spinach
1/2 cup pine nuts
2 cloves garlic, peeled
1/4 cup freshly grated Parmesan
10 black olives, preferably Nicoise pitted
1/3 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil
1/4 tsp Kosher salt
Process all the ingredients and half of the olive oil in a food processor. Slowly pour in the remaining oil as the pesto is processing. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste. Toss with the pasta of your choice, use as a bruschetta topping or as a crust for roasted sea bass.
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