Spinach and pine nut pesto

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  • 2 cup(s) packed fresh bay spinach
  • 1/4 cup(s) toasted pine nuts
  • 1 to 2 teaspoon(s) lemon zest grated
  • 2 tablespoon(s) fresh lemon juice
  • 1/3 cup(s) olive oil
  • 1/3 cup(s) parmesan cheese freshely grated
  • 1/2 teaspoon(s) salt
  • 12 teaspoon(s) pepper , black freshly ground


  1. in the bowl of a food processor, combine the spinach, pine nuts, lemon zest, and lemon juice. With the machine running, gradually add the oil, blending until the mixture is creamy. Transfer the pesto to a medium bowl. Stir in the Parmesan and 1/2 teaspoon each of sal. Season the pesto with more salt and pepper to taste. [ The Pesto can be made 2 days ahead. Cover and refrigerate.]
May 2012

This recipe is a personal recipe added by RandyHood and has not been tested or endorsed by MyRecipes.

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