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Pecan Spinach Pesto

Posted by on September 10, 2015 in blog, dinner, Entrees | 0 comments

Pecan Spinach Pesto
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Are you tired of using marinara sauce or have a lot of spinach or parsley you need to use before it goes bad? Here is a fan favourite in my household.

Pecan Spinach Pesto

Makes 1 cup (approximately)

Ingredients 

1 cups of pecans

4 cups of spinach, rinsed and dried

2 cloves of garlic

2 tbsp of lemon juice

½ cup of parsley

salt and pepper to taste

½ cup of olive oil

2 tbsp of water

Directions

1.)  In a food processor (or blender), I prefer the pesto sauce kind of chunky not completely smooth – adjust to your preference.

2.)  Add all of the ingredients and blend. If using a food processor, you may have to stop the machine and scrape the sides down.  Blend until you reach your desired smoothness.

Toss with cooked pasta for a quick sauce or spread a tablespoon of the pesto over fish before you bake the fish. Another option could be a topping for a baked sweet potatoe or toast. Possibilities are endless.

Note if you don’t have pecans, you could use pine nuts or walnuts. If you don’t have parsley you can use basil.

If you liked this recipe, check out my 1 day meal plan, which has a full days worth of meals and recipes.

Have a great and healthy day!!!

DJ

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