Spinach Pesto

INGREDIENTS

  • 5 1/4 cups baby spinach leaves, torn
  • 2 tablespoons pistachios, shelled
  • 3 garlic cloves, halved
  • 2 Tbsp olive oil
  • 2 Tbsp, chicken broth or Better Than Bouillon
  • Salt, about 1/8 tsp (or to taste)
  • Parmesan or Asiago cheese, to taste
  • Favourite pasta (I like fusilli bucati, cavatappi or farfalle for this recipe)
  • OPTIONAL SIDES: Salad, Grilled Vegetables, Bruschetta, Raw Kale
  • OPTIONAL WINE PAIRING: Chardonnay, Sauvignon Blanc, Pinot Noir
DIRECTIONS
1. Place garlic, salt, pistachios, spinach, olive oil and chicken broth in a food processor. Puree until desired consistency.
2.  Combine pesto with pasta. Sprinkle with Parmesan or Asiago cheese.
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