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Easy Spinach Salad Pesto

Easy Spinach Salad Pesto


4 cups of leftover spinach
2 cloves of garlic
2 cups of fresh basil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese
1 3/4 tablespoons olive oil

Cooking Instructions

Grab a food processor or blender and add everything but the olive oil. Blend for about 30 seconds, then slowly drizzle in the olive oil while the machine is still running.

Keep in mind: The more olive oil you use, the thinner the pesto.

Process until smooth and serve with anything from pasta and veggies to chicken and fish.

Store leftover pesto in a jar or other container in the fridge for up to two weeks. Pesto also freezes well if you made a lot of it.

Equipment List

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