- 8 cups packed baby spinach
- 1 1/2 cloves garlic
- 1/2 cup olive oil, divided
- salt and ground black pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- Place spinach leaves and garlic in the bowl of a food processor and pulse until coarsely chopped. Add 1/4 cup olive oil and process until smooth. Blend in more olive oil as needed to create a spreadable paste. Season with salt and pepper.
- Transfer pesto a bowl and stir in Parmesan cheese, lemon juice, and zest.
06/03/2019
recipepes.com
nut-free spinach pesto, recipe
PT15M
PT1H
5
455 calories