This spinach pesto sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add them to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing.
Ingredients
- ½ cups baby spinach leaves: 1 piece
- basil leaves: 0.75 cup (fresh)
- pine nuts: 0.5 cup (toasted)
- Parmesan cheese: 0.5 cup (grated)
- extra-virgin olive oil: 0.5 cup (divided)
- garlic, peeled and quartered: 4 clove
- lemon juice: 1 Tbsp (fresh)
- kosher salt: 0.75 tsp
- lemon zest: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
Metric Conversion
Stages of cooking
-
Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Dotdash Meredith Food Studios
-
Drizzle remaining olive oil into the mixture while processing until smooth. Dotdash Meredith Food Studios
-
Enjoy! DOTDASH MEREDITH FOOD STUDIOS
