- 3 handfuls of spinach
- 2 tblsp of olive oil
- 6 or 7 walnuts
- 4 heaping tsps of Parmesan cheese
Crucial Step 1: Add oil to food processor. It will make sure that your pesto becomes a smooth mixture rather than a dry, lumpy mess of spinach, nuts and cheese. The oil will also make sure you do not burn out the motor of your processor; trust me on this one.
Step 2: Add the spinach and process for 3 to 5 seconds
Step 3: Add walnuts and cheese, scrape down bowl and blend into smooth mixture.
You can store the pesto in the fridge and it use it on eggs, sandwiches, pasta or by itself. It can store for at least a week in the fridge, although it never lasts that long in mine–I’m highly addicted to it!!!