- 2 ½ Tablespoons dried basil you can skip this, if you like!
- 4 cloves garlic
- 2 cups baby spinach
- ¼ cup oil
- 1 cup pine nuts toasted
- 1 teaspoon sea salt
- 1 ½ teaspoon lemon juice
- 1 teaspoon sugar
- ¼ cup Parmesan cheese
Put spinach, garlic, basil, and a bit of the oil into a food processor and process until finely chopped.
Add remaining ingredients and process again.
I like to add a bit of Parmesan to the finished pesto and stir it in.
Add a bit of oil to the top of the jar to keep it fresh while storing.
Store in fridge.
Calories: 1573kcal | Carbohydrates: 33g | Protein: 32g | Fat: 155g | Saturated Fat: 15g | Cholesterol: 17mg | Sodium: 2785mg | Potassium: 1451mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5895IU | Vitamin C: 24.6mg | Calcium: 623mg | Iron: 18.5mg