Simple Macadamia Nut Spinach Pesto
Macadamia nut spinach pesto - A go-to item I always keep on hand in my refrigerator. I often wrap 1-2 tablespoons in individual pieces or saran wrap and keep in the freezer. Add to your favorite pasta, soup or rice dishes.
1 c. spinach leaves
1 c. basil leaves
½ c. unsalted macadamia nuts
½ c. parmesan cheese, grated
4 cloves garlic, crushed
½ c. olive oil
In a food processor or blender, add spinach leaves, basil leaves, macadamia nuts, parmesan cheese and garlic. Process until smooth. Add oil, a little at a time and continue to process until desired consistency is reached. Cover surface of pesto with a thin layer of olive oil; store tightly covered in refrigerator. Makes approximately 2 cups.