• Alison Elliott

Spinach Parmesan Pesto


3 c. Fresh spinach

1/2 c. Cashews

1/2 c. Parmesan cheese

1 c. Olive oil

1-2 tsp. Salt

1/2 tsp. Pepper

Put the spinach in the food processor and blend for 1 minutes. Add the cashews and Parmesan cheese and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute. Store in the fridge for up to one week.

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