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Spinach Herb Pesto with Pine Nuts


1 cup fresh spinach leaves, torn
1/4 cup mixed fresh herbs such as oregano, dill, rosemary, sage, tarragon, marjoram, or thyme, chopped
1/4 cup fresh basil
1/2 cup Frieda’s pine nuts
1/3 cup Parmesan or romano cheese, grated
2 garlic cloves, peeled and quartered
1/2 cup olive oil or vegetable oil
1 tablespoon lemon or lime juice
1/4 teaspoon black peppercorns


Place all ingredients, in order listed, in food processor or blender container. Cover and process until nearly smooth, stopping machine occasionally to scrape down sides of container. Store pesto in covered container in refrigerator, or freeze in ice cube trays, covered with foil, for up to 3 months.

Use pesto to toss with hot cooked pasta, add to casseroles or soups, toss with hot cooked vegetables, spoon over cooked meat, poultry or fish, or add to salad dressings or sauces for extra flavor. Makes 1 1/2 cups pesto.