- 1 1/2 cups firmly packed basil leaves
- 1 cup firmly packed spinach leaves
- 1/2 cup fresh flat-leaf parsley
- 5 cloves garlic, crushed
- 1/2 cup toasted pecans
- 1 tablespoon lemon zest
- 1/2 lemon, juiced
- 1 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 cup olive oil, or as needed
- Blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan cheese, Pecorino Romano cheese, cayenne pepper, sea salt, and black pepper in a food processor until all ingredients are integrated. With the food processor running, slowly drizzle the olive oil into the mixture until the mixture forms a paste.
04/02/2018
recipepes.com
Elizabeth's Pesto with a Southern Twist, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
