Parsley Pesto
Parsley Pesto
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Ingredients
  • 2 cups (50 g) fresh baby spinach
  • 1 cup (45 g) flat-leaf parsley (leaves and stems)
  • 1/2 cup (50 g) roasted pecans
  • 6 tbsp (90 ml) olive oil
  • 1 clove garlic, chopped
  • Salt and pepper
  • Preparation
  • In a saucepan of salted boiling water, blanch the spinach for 30 seconds. Drain and squeeze the spinach to remove all excess water.
  • In a food processor or blender, purée the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
  • Delicious with toasted bread, over fish or on Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad (see recipe).
  • Description
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