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olive and spinach pesto
Olive and Spinach Pesto
Recipe courtesy of:
Stanislaus Food Products
Recipe Information
Yield: 5 cups
Cook Time: 10 minutes
Level: easy
Ingredients
- 12 cloves fresh garlic
- 1 lb 1 large bunch spinach(washed, drained, and stems removed)
- 1 cup Romano cheese (grated)
- 1-1/2 cups pignoli (pinenuts)
- 2 cups olive oil
- 1 cup pitted calamata (or black) olives
- fresh linguine or other pasta
Directions
Instructions:
Puree garlic in food processor. Add spinach to processor in batches and chop finely. Add cheese and pine nuts and mix thoroughly. While processor is on, slowly pour in olive oil. Stop the processor when fully mixed. Add pitted olives and briefly process to chop and blend. Toss with fresh, warm linguine, fettucine, or other pasta
Puree garlic in food processor. Add spinach to processor in batches and chop finely. Add cheese and pine nuts and mix thoroughly. While processor is on, slowly pour in olive oil. Stop the processor when fully mixed. Add pitted olives and briefly process to chop and blend. Toss with fresh, warm linguine, fettucine, or other pasta
