Spinach and Walnut Pesto


Ingredients

2-3 cups baby spinach leaves

1/4 cup walnuts

2 tbsp fresh lemon juice

1-2 tsp lemon zest

1 garlic clove

sea salt and fresh ground pepper to taste

1/3 cup parmesan cheese

water, if needed

Directions

In a food processor, blender or magic bullet, lightly pulse together spinach, garlic, walnuts and lemon juice.

With motor running (unless using a magic bullet), stream in oil until slightly creamy. Add water if needed to thin down.

Season with salt and pepper and stir in parmesan cheese and lemon zest.

Notes

Here's what I do:  I make it in this size or even a double batch and freeze it for future use.  I put it in a ice cube tray in the freezer, and when I want to use it, I just pop out what I need, defrost it, and the rest stays for later!

Also, the best part about pestos is you can pretty much use whatever you have -- basil, arugula, kale and yeah spinach.  The sky is pretty much the limit when it comes to what you can make a pesto with.


Credit

Andrea Rosenblatt

www.achefs.com