Spinach pesto
Ingredients for 1 person
Ingredients · Servings 1
- 150 g spinach
- 75 g walnuts
- 50 g Parmesan cheese
- Juice and zest of half a lemon (organic)
- 2 cloves of garlic
- 75 ml olive oil
- Salt and pepper
Method · 10 min
- Toast the walnuts in a dry frying pan and then let them cool.
- Put the spinach in the bowl of the food processor.
- Peel the garlic cloves and add them. Grate the zest of half a lemon and squeeze out the juice. Add this as well. Then add the remaining ingredients, except the olive oil.
- Mix the ingredients in the food processor into a smooth mass by pulsing briefly. Add the olive oil little by little. Season the spinach pesto with salt and pepper.
- Is the pesto still a bit bland? Then add some extra salt and pepper. If the mixture is still too thick, you can add some extra olive oil.
- You can keep the spinach pesto in the refrigerator for about three days.
pot
Toast the walnuts in a dry frying pan and then let them cool.
Put the spinach in the bowl of the food processor.
Peel the garlic cloves and add them. Grate the zest of half a lemon and squeeze out the juice. Add this as well. Then add the remaining ingredients, except the olive oil.
Mix the ingredients in the food processor into a smooth mass by pulsing briefly. Add the olive oil little by little. Season the spinach pesto with salt and pepper.
Is the pesto still a bit bland? Then add some extra salt and pepper. If the mixture is still too thick, you can add some extra olive oil.
You can keep the spinach pesto in the refrigerator for about three days.
