Hello, I’m Laura. Today, we’re going to make spinach kale basil pesto recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spinach Kale Basil Pesto Recipe
Spinach Kale Basil Pesto is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Spinach Kale Basil Pesto is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spinach kale basil pesto using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Kale Basil Pesto:
- Get 1 cup fresh spinach, stems cut off
- Take 1/2 cup kale, swiss chard or any favorite green
- Take 1/4 cup fresh basil leaves
- Get 1/8 cup fresh italian parsley
- Prepare 8 clove roasted garlic
- Get 1/4 cup slivered or chopped almonds or walnuts
- Make ready 1/8 cup shaved parmesan cheese
- Take 1/4 cup olive oil, extra virgin
- Make ready salt and pepper
- Prepare 2 tsp ground flaxseed (optional)
Instructions to make Spinach Kale Basil Pesto:
- Process your greens and herbs.
- Add nuts, garlic, parm and flaxseed (if using)
- Pulse 2-3 times then scrape down the sides and pulse once more.
- Taste and add the salt and pepper. Taste again and adjust.
- Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!
So that is going to wrap it up for this distinctive dish spinach kale basil pesto recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
