Spinach Kale Basil Pesto
Spinach Kale Basil Pesto

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, spinach kale basil pesto. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach Kale Basil Pesto is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Spinach Kale Basil Pesto is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have spinach kale basil pesto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Kale Basil Pesto:
  1. Make ready 1 cup fresh spinach, stems cut off
  2. Take 1/2 cup kale, swiss chard or any favorite green
  3. Get 1/4 cup fresh basil leaves
  4. Prepare 1/8 cup fresh italian parsley
  5. Prepare 8 clove roasted garlic
  6. Prepare 1/4 cup slivered or chopped almonds or walnuts
  7. Make ready 1/8 cup shaved parmesan cheese
  8. Get 1/4 cup olive oil, extra virgin
  9. Make ready salt and pepper
  10. Get 2 tsp ground flaxseed (optional)
Steps to make Spinach Kale Basil Pesto:
  1. Process your greens and herbs.
  2. Add nuts, garlic, parm and flaxseed (if using)
  3. Pulse 2-3 times then scrape down the sides and pulse once more.
  4. Taste and add the salt and pepper. Taste again and adjust.
  5. Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!

So that is going to wrap it up with this special food spinach kale basil pesto recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!