This recipe is strickly for myself. I love spinach, I love pesto; so I love this recipe! Pretty much my obsession for lunch right now; gluten-free waffle, slathered with the pesto and hard-boiled egg.
Ingredients:
- 2 garlic cloves, poached in boiled water for 5 minutes
- 4 cups baby spinach (about 5 ounce container)
- 1 cup toasted walnut halves
- 1 cup freshly grated Parmesan
- 3/4 cup extra virgin olive oil
- 1/4 cup cranraisins
- 1 teaspoons kosher salt
- 1/2 teaspoon cracked pepper
- Zest and juice of 1 lemon
Directions:
Add the walnuts and garlic to a food processor and pulse 8 times.
Add the spinach, Parm, olive oil, cranraisins, salt and pepper, lemon zest and juice. Pulse until rustically chopped.
Freezes beautifully.
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