Recipe by ~*CountryGirlGourmet*~
"Not your usual pesto. Everyone will be surprised when they learn the secret ingredients."
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fresh baby spinach
extra virgin olive oil
salt and freshly ground black pepper to taste
I'm the author of the recipe to answer some questions...You do not need a full 1/2 cup of EVOO...use to your desired consistency. I use shredded parm (either fresh shredded or pre-shredded) not the sprinkle stuff in the can. Lastly, salt and pepper are both to taste. I use a Sea Salt grinder and fresh ground black pepper. You can also freeze in a ice cube tray for later use. Thanks for checking out my recipe:)
Had a good flavor but was difficult to make since my food processor is small and I couldn't stream in the oil until I transferred it to a blender. Probably won't make again because of that but it was tasty.
Excellent recipe when you need to be a little creative. I live in a place where pine nuts and basil are hard to come by. Using spinach leaves and pecans worked perfectly for me! Thanks!
At first I was a little bit skeptical about pesto without basil leaves. But this was a pleasant surprise! It tasted great! And it's a lot cheaper than buying basil! I would recommend adding a little oregano too.
Delicious! Great way to use up fresh spinach. I used walnuts instead of pecans (since I had those on hand) and it was great!
Great recipe! Mild, yet fairly flavorful. Very easy to make. I minced the garlic before adding to the food processor for fear of getting a chunk of raw garlic in the sauce. Thanks for posting!
I thought this was great and my wife who says she does not like Pesto sauce said she loved it. I made it exactly as stated only I used frozen spinich and soy nuts because of nut allergies. So easy, So quick, delicious.
I followed all the directions/ingredients, except I only had almonds on hand. Still turned out great, and super easy :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 100
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