Spinach Pesto With Balsamic Vinegar

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Spinach Pesto With Balsamic Vinegar

 

1/4 cup extra-virgin olive oil

4 cloves garlic, sliced

dash kosher or table salt

9 ounces fresh spinach leaves, about 7 cups, packed

2 tablespoons balsamic vinegar

1/2 cup pine nuts or almonds, toasted

1/2 cup finely shredded Parmesan cheese

 

In a medium skillet heat oil over medium-high heat

just until hot. Stir in garlic and kosher salt, remove

from heat and set aside In a large food processor

combine spinach, vinegar, and nuts. Add oil mixture.

Cover and process until nearly smooth. Stir in cheese.

Use immediately or place in an airtight container and

chill for up to 1 week or freeze in 1-tablespoon

portions for up to 3 months before using. If frozen,

thaw and stir before using. Yields 1 3/4 cups.

 

 

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