Ingredients
•4 cups loosely packed, well rinsed and trimmed spinach leaves
•1 big bunch fresh basil, leaves only
•1 bunch (about 1 cup) fresh parsley, rinsed and trimmed
•4 good-sized cloves garlic, passed through the garlic press
•10 spears fresh asparagus well rinsed, woody ends removed
•1 cup shelled fresh peas
•1/3 to 1 cup good quality olive oil
•1 tsp sea salt (more to taste if necessary)
•freshly ground black pepper to taste
Instructions
1.Whiz all this good stuff up in the food processor until it is of an even consistency. Use the olive oil to adjust consistency. Pesto should be thick but not stiff.
2.Use immediately or refrigerate
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