Spinach Pesto (makes about 1 cup)
5 c baby spinach leaves
7-8 basil leaves, a mix of big and small leaves
2 cloves garlic, halved
2 tbs pine nuts
1/4 c freshly grated Parmesan
1/4 tsp red pepper flakes
1/4 tsp kosher salt
1/4 c extra-virgin olive oil
- In a small pan, toast the pine nuts over medium heat, about 5 minutes. Remove from the heat.
- Combine spinach, basil, garlic, and pine nuts in a food processor. Pulse 4-5 times to chop and combine everything. Sprinkle in the Parmesan, red pepper, and salt. Stream in the olive oil and pulse a few more times. Ta-da, you have pesto! Store in an airtight container and use within a week.