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Pecan, Herb and Spinach Pesto




Source of Recipe


tgcmagazine.com






List of Ingredients



• 3/4 cup pecans, toasted
  
• 1 cup packed basil leaves
  
• 1/4 cup parsley leaves
  
• 2 cups packed spinach leaves, washed, stemmed, and torn into small pieces
  
• 1/2 cup Parmesan cheese
  
• 1/4 cup fresh squeezed lemon juice
  
• 1 T minced garlic
  
• 1/2 cup extra-virgin olive oil
  
• 1/2 tsp coarse salt
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. Place ingredients in a food processor, and blend. Store, refrigerated, in an airtight container, up to 3 days.
   






Final Comments


Yields: 1 1/2 cups