Basil and Spinach Pesto with Walnuts

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Basil and Spinach Pesto with Walnuts

 

1 bunch basil

1 bunch fresh spinach

5 cloves garlic

3/4 cup extra virgin olive oil

1/4 cup parmesan cheese

1/4 cup toasted walnuts

 

In a blender, combine half the greens and all of the garlic. Add half of the oil

and blend until pureed. Add the rest of the greens, a handful at a time, adding

oil as needed. Add the walnuts and cheese and continue to puree. Season with

salt and pepper.

Pesto can be stored for two weeks covered in the refrigerator, or frozen up to 6

months.

Makes approximately 11/2 cups