More Great Recipes: Low Calorie | Vegetarian

Americanized Italian Spinach Pesto

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Member since 2015

Serves | Prep Time | Cook Time


6 cloves garlic
1 package frozen spinach defrosted and well drained (or bunch fresh spinach)
1 cup parsley leaves
2/3 cup grated Parmesan cheese
1/2 cup ground almonds or pine nuts
4 flat anchovy fillets or the equivalent in paste
1 Tablespoon dried tarragon
1 teaspoon dried basil (or fresh if you have it)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon anise or fennel seed
1 cup olive oil

Peel and crush the garlic.

Wash dry and chop spinach or dram frozen spinach.

Trim and discard stems from parsley.

Put all ingredients except oil into food processor fitted with steel blade. (I find it helps to grind garlic and parsley first though)

Blend until mixture is smooth.

With motor running add oil in thin stream (as when making mayonnaise). When all oil has been added, taste and add additional seasoning as desired.

Cover and refrigerate.

Sauce will keep about 1 week.

Makes about 2 cups.

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