Spinach Pesto

Source: popularpaleo.com
Course: Sides
Preperation time: 5min
Cooking Time: 0min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove, Chopped 0 0 0 0 0 0 1 1
1 Pinch Sea Salt 0 0 0 0 0 0 0 0
6 Handful(s) Spinach 1 1 1 1 0 0 7 7
1/4 Teaspoon Lemon Zest 0 0 0 0 0 0 0 0
1/4 cup Parmesan Cheese, Grated 2 2 0 0 1 1 18 18
1/4 cup Pine Nuts 1 1 1 1 4 4 38 38
3 Grind(s) Black Pepper 0 0 0 0 0 0 0 0
1 Pinch Red Pepper Flakes 0 0 0 0 0 0 1 1
1/4 cup Extra Virgin Olive Oil 0 0 0 0 9 9 80 80
Total: Approximate Nutrition Info, Per Serving: 3 3 14 145
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Instructions

  1. Place three hefty handfuls of fresh, clean baby spinach in a food processor.
  2. Add all of the remaining ingredients save for the olive oil.
  3. Pulse the food processor several times to break up some of the spinach, then let it fly while streaming in the olive oil. Streaming is essential. It emulsifies the oil, giving you a light creamy texture.  Dumping it in will give you an oily mess… and who needs oily messes?
  4. Now it’s time to add the remaining three handfuls of spinach.  Do that and let the processor run until your pesto is smooth.
  5. Transfer to a dish of your choice, cover and pop it in the fridge until you are ready to use it. It should last you a good couple days.
Visit popularpaleo.com for the full instructions.

Notes


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