Wednesday, 8 January 2014
7th January 2014 Spinach Pesto
100 grams Spinach leaves,
35 grams Parsley leaves, stalks removed,
100 grams Pine nuts,
15 grams Garlic cloves peeled,
2 tablespoons of Sunflower oil,
Half a teaspoon of sea salt,
Quarter of a teaspoon of black pepper.
Preheat oven to 100 degrees Celsius . Spread Pine nuts on a baking tray and bake for 25 minutes.
Once the Pine Nuts have been lightly roasted add all the ingredients together in a food processor and blitz the ingredients until they are combined and finely chopped for about two to five minutes.
Once processed the pesto can be stored in a sealed jar in the fridge for several weeks.
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