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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This has a very different taste to a basil pesto, but I think it is delicious. Plus, it's a great way to eat your spinach! This quantity is enough for 2 1/2 lbs of pasta. Ingredients:
5 cloves garlic |
1 teaspoon salt |
2 cups firmly packed spinach leaves, stems discarded,washed well and spun dry |
2 cups firmly packed fresh parsley leaves |
1 cup olive oil |
1 cup walnuts, toasted lightly and cooled |
1 cup parmesan cheese |
1 teaspoon crushed fennel seed |
Directions:
1. Mince and mash the garlic to a paste with salt.
2. In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
3. The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
4. This makes enough to use with up to 2 1/2 lbs of pasta.
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