Spinach Pesto

• 1/2 cups Pecans
• 2 cups Fresh Baby Spinach Leaves, Lightly Packed
• 1/2 cups Grated Parmesan Cheese
• 4 cloves Garlic, Minced
• 3/4 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Lemon Zest
• 6 Tablespoons Olive Oil

1. Preheat oven to 350u0b0F. Spread pecans on a baking sheet and toast for 5-10 minutes until fragrant. Let cool.
2. In the bowl of a food processor, combine spinach, pecans, Parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of olive oil. Pulse a few times to combine everything. With processor running, drizzle in remaining olive oil until pesto is well combined.
3. Use immediately or portion into an ice cube tray to freeze to use later. Once frozen, you can pop out pesto cubes and store in a ziplock bag in the freezer until you're ready to use them, up to 3 months.
4. Recipe adapted from Smitten Kitchen.

pecans, parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, olive oil

Taken from tastykitchen.com/recipes/condiments/spinach-pesto-2/ (may not work)