Spinach Kale Basil Pesto
Spinach Kale Basil Pesto

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spinach kale basil pesto. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Spinach Kale Basil Pesto is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Spinach Kale Basil Pesto is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
  1. Take 1 cup fresh spinach, stems cut off
  2. Make ready 1/2 cup kale, swiss chard or any favorite green
  3. Take 1/4 cup fresh basil leaves
  4. Prepare 1/8 cup fresh italian parsley
  5. Prepare 8 clove roasted garlic
  6. Prepare 1/4 cup slivered or chopped almonds or walnuts
  7. Get 1/8 cup shaved parmesan cheese
  8. Make ready 1/4 cup olive oil, extra virgin
  9. Take salt and pepper
  10. Make ready 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 your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!