Ingredients
5 cups lightly packed basil leaves
1 cup grated parmesan cheese
1/2 cup walnuts or pine nuts, toasted
2 tablespoons lemon juice
3 cloves garlic
1 cup olive oil
1 pound regular or baby spinach or 1 bunch broccoli, cut into florets and steamed
Salt and pepper to taste
Description
If You're In The Mood To Make Your Own Pesto, Consider This Vitamin-packed Recipe. Keep This Dish In Mind When Cooking For Pint-sized Picky Eaters, Too, Since It's The Perfect Way To Sneak More Veggies Onto Their Dinner Plates. For A Shortcut, Pulse 1 (16
Wholefoods
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter