Parsley Pesto
Ингредиенты
- 2 cups (50 g) fresh baby spinach
- 1 cup (45 g) flat-leaf parsley (leaves and stems)
- 1/2 cup (50 g) roasted pecans
- 6 tbsp (90 ml) olive oil
- 1 clove garlic, chopped
- Salt and pepper
Инструкция
- In a saucepan of salted boiling water, blanch the spinach for 30 seconds. Drain and squeeze the spinach to remove all excess water.
- In a food processor or blender, purée the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
- Delicious with toasted bread, over fish or on Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad.
