Spinach Kale Basil Pesto
Spinach Kale Basil Pesto

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spinach kale basil pesto. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Spinach Kale Basil Pesto is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Spinach Kale Basil Pesto is something which I have loved my whole life.

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

The ingredients needed to make Spinach Kale Basil Pesto:
  1. Make ready 1 cup fresh spinach, stems cut off
  2. Take 1/2 cup kale, swiss chard or any favorite green
  3. Get 1/4 cup fresh basil leaves
  4. Make ready 1/8 cup fresh italian parsley
  5. Make ready 8 clove roasted garlic
  6. Get 1/4 cup slivered or chopped almonds or walnuts
  7. Prepare 1/8 cup shaved parmesan cheese
  8. Make ready 1/4 cup olive oil, extra virgin
  9. Get salt and pepper
  10. Prepare 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 is going to wrap it up for this awesome food spinach kale basil pesto recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!