Spinach Kale Basil Pesto
Spinach Kale Basil Pesto

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach kale basil pesto. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spinach Kale Basil Pesto is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Spinach Kale Basil Pesto is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook spinach kale basil pesto using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Spinach Kale Basil Pesto:
  1. Take 1 cup fresh spinach, stems cut off
  2. Prepare 1/2 cup kale, swiss chard or any favorite green
  3. Make ready 1/4 cup fresh basil leaves
  4. Get 1/8 cup fresh italian parsley
  5. Take 8 clove roasted garlic
  6. Prepare 1/4 cup slivered or chopped almonds or walnuts
  7. Get 1/8 cup shaved parmesan cheese
  8. Get 1/4 cup olive oil, extra virgin
  9. Make ready salt and pepper
  10. Get 2 tsp ground flaxseed (optional)
Steps to make Spinach Kale Basil Pesto:
  1. Process your greens and herbs.
  2. Add nuts, garlic, parm and flaxseed (if using)
  3. Pulse 2-3 times then scrape down the sides and pulse once more.
  4. Taste and add the salt and pepper. Taste again and adjust.
  5. Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!

So that’s going to wrap this up for this exceptional food spinach kale basil pesto recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!