John Myers
Spinach Pesto
The perfect spinach pesto recipe with a picture and simple step-by-step instructions.
- 120 g Frozen spinach leaves
- 30 g Roasted pine nuts
- 40 g Parmesan
- 1 Clove of garlic
- Olive oil
- Thaw and drain the spinach leaves. Roast the pine nuts in a pan (without oil). Slice the Parmesan and cut the garlic clove into large pieces. Put everything together in a tall container and puree with the hand blender. Gradually add olive oil (tablespoon at a time) until it becomes smooth.
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