Ingredients
- 1 large handful of spinach leaves (or a bag from Ettrick Gardens)
- ½ cup walnuts (Ettrick Gardens)
- ½ cup extra virgin olive oil
- 1 large handful of parsley (Ettrick Gardens)
- ½ cup of parmesan cheese
- Zest and juice of 1 lemon
- 2 garlic cloves peeled
Spinach & Walnut Pesto
Method
- Put all ingredients into food processor with a large pinch of salt and freshly ground pepper
- Process until a thick chunky pesto consistency is reached
- Taste add extra oil and lemon juice, salt and pepper as desired
Comments
Recipe from Elizabeth Marshall.
