Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spinach kale basil pesto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Spinach Kale Basil Pesto is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Spinach Kale Basil Pesto is something which I have loved my whole life.
To begin with this recipe, we must 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:
- Take 1 cup fresh spinach, stems cut off
- Prepare 1/2 cup kale, swiss chard or any favorite green
- Make ready 1/4 cup fresh basil leaves
- Take 1/8 cup fresh italian parsley
- Prepare 8 clove roasted garlic
- Make ready 1/4 cup slivered or chopped almonds or walnuts
- Prepare 1/8 cup shaved parmesan cheese
- Take 1/4 cup olive oil, extra virgin
- Make ready salt and pepper
- Make ready 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’s going to wrap this up for this exceptional food spinach kale basil pesto recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
