Name: How to make spinach pesto?
Prep time: 10 min
Cook time: PTnullM
Yield: 6
Cuisine: Italiana
Ingredients: 1/4 cups cashews; 1/4 cups walnuts; 3 cups Baby Eva® Hydroponic Spinach; 1 clove garlic; 1 1/2 cups Parmesan cheese, grated; 1 cup extra virgin olive oil; 1/2 teaspoons ground pepper; 4 cups short pasta, cooked, to serve the pesto; Parmesan cheese, for garnish

Preparation

10 mins

Low

Add the cashew nuts and the walnut from Castilla to a skillet over medium heat. Toast for 5 minutes, stirring constantly, being careful not to burn them. Remove and set aside. Process the Baby Eva® Hydroponic Spinach, roasted walnuts, garlic, and Parmesan cheese. Gradually pour in the olive oil, as this will help blend the mixture more easily and also add flavor. Season with pepper and set aside. Remember that extra virgin olive oil is used when there is no cooking process.