7th January 2014 Spinach Pesto

INGREDIENTS:
 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.

METHOD:
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.