Recipe: Parmesan Pesto
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.
- 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
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.
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.