Winter Pesto

Recipe by evelynathens
READY IN: 5mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mince and mash the garlic to a paste with salt.
  • In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
  • The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
  • This makes enough to use with up to 2 ½ lbs of pasta.
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