Ingredients - makes 2 cups
½ C Walnuts
3 cloves garlic, minced
3 C packed fresh basil leaves
1 C spinach leaves
Juice of ½ lemon
1 ½ C extra-virgin olive oil
½ tsp salt
½ tsp black pepper
Cilantro, to garnish
- Heat a dry skillet over medium-high heat. When the pan is hot, add the walnuts in a single later and stir or shake frequently until lightly browned, about 2 minutes.
- Combine the walnuts and garlic in a food processor and pulse a few times to combine.
- Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice.
- While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.
Store in the refrigerator for up to 2-3 days, or freeze in ice cube trays.