Pesto
INGREDIENTS
- 200g spinach (or other combinations of greens, such as basil, rocket, kale, etc.)
- 60g parmigiano reggiano (grated)
- 2 garlic cloves (freshly grated)
- 80ml olive oil
- 1 lemon (juiced and zested)
- 70g pine nuts
- 1 tsp salt
- 1/2 tsp pepper
STEPS
- In a large bowl, combine the spinach, parmigiano, garlic, olive oil, lemon zest and juice, pine nuts, salt, and pepper. Using an immersion blender, blend until a smooth paste forms.
