Spinach Pesto – Nut Free

Credit: My own

Total: 15 min
Active: 10 min
Yield: 1 pint


3 cups packed fresh baby spinach
½ teaspoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon black pepper
1/3 Parmesan cheese grated
1 garlic clove, chopped
1/4 cup extra virgin olive oil; add a little more if not the right consistency you are looking for


In a food processor, add the spinach, a little olive oil, parmesan cheese garlic clove, lemon juice, salt and pepper.  While the food processor is running slowly add the remaining olive oil till it is combined.

That is all there is too it! Place in a pint size mason jar and store in the fridge till you need it!







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