Like almost everybody, I love pesto. I prefer to use pesto on my pasta, gnocchi, or crispy baked potatoes.
When I make it, quickly make a pesto sandwich with gorgonzola and mozzarella…
Ingredients
- 3 cups baby spinach
- 2 cloves garlic, peeled
- 1 small bunch Italian parsley
- 3/4 cup parmesan cheese, grated
- 3/4 cup Marcona almonds
- 1/3 cup extra-virgin olive oil
- Fleur de sel sea salt or Maldon sea salt
- Freshly ground black pepper, to taste
Directions
In a food processor, add marcona almonds and pulse to a rough cop. Add garlic and pulse again until garlic is chopped. Add spinach, italian parsley, olive oil, sea salt, black pepper and pulse until becomes a smooth paste.
Enjoy!
