Tuesday, February 28, 2012

Rosemary Spinach Pesto

A delicious winter pesto with fresh greens! Keep some potted rosemary around to have fresh rosemary whenever you want it

1/2 lb spinach, washed and large stems removed
2 Tbsp rosemary leaves (removed from stems)
2 cloves garlic
1/4 - 1/3 cup grated Parmesan
1/4 - 1/2 cup olive oil
1 tsp lemon juice
Salt to taste

Combine all ingredients in a food processor and process until very smooth. You may wish to add the oil a little at a time until you reach a desirable consistency.

Makes enough to serve with one pound of cooked pasta.

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