Spinach and Spring Onion Pesto

Easy simple pesto recipe!

Serves: 4

Ingredients

• ¼ cup chopped walnuts
• 1 clove garlic
• 1 cup spinach
• 1 cup spring onion
• ¼ cup freshly grated Parmegiano Reggiano 
• ¼ cup extra-virgin olive oil + 1/8 cup extra if needed
• salt and freshly ground black pepper
• 1 to 2 tablespoons freshly squeezed lemon (optional)

Method

1. In a food processor, combine the walnuts and garlic and pulse until coarsely chopped.
2. Add spinach, spring onion, Parmigiano Reggiano and extra virgin olive oil pulse until finely ground.
3. Have a taste and season with salt and freshly ground black pepper. Add freshly squeezed lemon juice, if you like.
4. Transfer to a resealable sterilized jar, covered with a layer of olive oil and store in the refrigerator for up to 2 weeks.

Spinach and spring onion pesto pasta!

I planted dill during late winter. So, excited to use the herb in my cooking at home!

1 Thessalonians 5:16-18
Rejoice always, pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus.






Mrs. Shilrey Simmons