Spinach Pesto

1. 1

   Preheat oven to 350u00b0F. Spread pecans on a baking sheet and toast for 5-10 minutes until fragrant. Let cool.

2. 2

   In the bowl of a food processor, combine spinach, pecans, Parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of olive oil. Pulse a few times to combine everything. With processor running, drizzle in remaining olive oil until pesto is well combined.

3. 3

   Use immediately or portion into an ice cube tray to freeze to use later. Once frozen, you can pop out pesto cubes and store in a ziplock bag in the freezer until you're ready to use them, up to 3 months.

4. 4

   Recipe adapted from Smitten Kitchen.

* Per serving · 4 servings · Values may vary.

No additional tips available.