Hi, I am Kate. Today, we’re going to prepare spinach kale basil pesto recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spinach Kale Basil Pesto Recipe
Spinach Kale Basil Pesto is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Spinach Kale Basil Pesto is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook spinach kale basil pesto using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spinach Kale Basil Pesto:
- Prepare 1 cup fresh spinach, stems cut off
- Make ready 1/2 cup kale, swiss chard or any favorite green
- Get 1/4 cup fresh basil leaves
- Prepare 1/8 cup fresh italian parsley
- Take 8 clove roasted garlic
- Make ready 1/4 cup slivered or chopped almonds or walnuts
- Get 1/8 cup shaved parmesan cheese
- Take 1/4 cup olive oil, extra virgin
- Take salt and pepper
- Make ready 2 tsp ground flaxseed (optional)
Steps to make Spinach Kale Basil Pesto:
- Process your greens and herbs.
- Add nuts, garlic, parm and flaxseed (if using)
- Pulse 2-3 times then scrape down the sides and pulse once more.
- Taste and add the salt and pepper. Taste again and adjust.
- 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 distinctive dish spinach kale basil pesto recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
