I found this simple and delicious recipe on domestic diva, MD. I made some changes because AJ is allergic to walnuts but not pecans. I like it spicy so I added the garlic and red pepper flakes. It’s delicious served on top of Trader Joe’s Goat Cheese and Sun-Dried Tomato Ravioli with a salad on the side. It’s perfect for a quick and easy humpday dinner!
3 cups fresh spinach, washed and drained
1/3 cup pecans (originally walnuts)
1/4 cup parmesan cheese, grated
3 cloves garlic, chopped
1/2 -1 teaspoon red pepper flakes, or to taste
1 tablespoon lemon juice
1/4 cup olive oil, less if desired
Salt and pepper to taste
- In a food processor, add the spinach, nuts, parmesan, garlic, pepper flakes, and lemon juice.
- Start the food processor and drizzle olive oil into the feed tube until you reach your desired consistency. Salt and pepper to taste.
- To store, place in small jars and leave room at the top. Cover with a thin layer of olive oil. This will help your pesto stay green.