RECIPE: Spinach Basil Pesto

by JJ Koch August 21, 2015

RECIPE: Spinach Basil Pesto

Spinach Basil Pesto
 
Recipe by Chef Richard Bradford, Executive Chef and Partner at Pre-Made Paleo
PREP TIME: 10 Minutes
INGREDIENTS:
 
1/2 cup walnuts
3 cloves garlic, minced
3 cups packed fresh basil leaves
1 cup spinach leaves
Juice of 1/2 lemon
1 1/2 cups-extra olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS:
 
STEP #1
HEAT a dry skillet over medium-high heat. When the pan is hot, add the walnuts in a single layer and stir or shake frequently until lightly browned, about 2 minutes.
STEP #2
COMBINE the walnuts and garlic in a food processor and pulse a few times to combine. Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine. 
 
STEP #3
STORE in the refrigerator for up to 2 to 3 days, or freeze in ice cube trays. 
 
 
 

LIVE HAPPY. LIVE HEALTHY. EAT PRE-MADE PALEO.




JJ Koch
JJ Koch

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