This is a great recipe to use up leftover spinach and parsley. Whiz up the bright greens with our Parmesan Pesto Sprinkle cheese and herb blend and you'll end up with a sauce that's perfect for a crostini app or pasta main.


YIELD
About 2 cups

TIME
Active Prep: 10 min


INGREDIENTS
  • 2 cups (packed) spinach leaves
  • 1 cup (packed) fresh parsley leaves
  • 1/4 cup Parmesan Pesto Sprinkle
  • 1/4 cup pine nuts (or almonds)
  • 1 to 2 cloves garlic
  • 1 Tbsp. lemon juice
  • 1/3 cup olive oil
  • salt & pepper to taste

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DIRECTIONS

Add spinach, parsley, Parmesan Pesto Sprinkle, nuts, garlic, and lemon juice to the bowl of a food processor. Pulse until ground into a paste, stopping to scrape down sides a couple of times. With the food processor running, slowly drizzle in the olive oil until completely combined. Season with salt & pepper to taste. Transfer mixture to a sealable container and chill until ready to use.



SERVING SUGGESTIONS

Toss with pasta, use as a pizza sauce, or spread over crostini for an appetizer. Serve as a dip for our Black Garlic Meatballs recipe.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Vegetarian



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