This is a different twist on the classic basil pesto. I like to bulk up all of my pesto sauces with spinach for extra nutrition. Toss with warm pasta for a side dish or vegetarian entree, or add chicken to please meat eaters. Or spread this on a crostini for a quick and easy appetizer.
To make this #dinnerdoneby9am I prepare the pesto in the morning, refrigerate all day, then toss with hot pasta prior to serving.
-2 cups fresh parsley
-1/4 cup walnuts
-1/4 cup grated Parmesan
-1 garlic clove
-4 tablespoons fresh lemon juice
-1/4 cup olive oil
-5 ounces baby spinach
-1/2 tsp salt
-1/4 tsp pepper
-1/8 tsp red pepper flakes
Place all ingredients in a food processor and pulse until the desired consistency. Store in the refrigerator for up to 2 weeks.
