Spinach and Sage Pesto

This is a more unusual composition, but very tasty.

 

2 tbsp pine nuts, toasted

2 large garlic cloves, peeled

45 g (2 cups) spinach, torn

25 g (1 cup) fresh flat leaf or curly parsley

15g (1/2 cup) fresh sage leaves

2 tbsp. fresh Parmesan or vegetarian or vegan alternativ, grated - optional

4 tsp. lemon juice

Salt and freshly grated black pepper to taste

3 tbsp extra virgin olive oil

 

  1. To toast pine nuts, put them on a baking sheet and place under a hot grill until just browned. Keep an eye on them so that they do not burn or roast in pan.

  2. Put pine nuts and garlic into a food processor and blend until finely chopped.

  3. Add remaining ingredients, except olive oil. Process until well blended. You may need to add more olive oil until you reach desired consistency.

  4. Adjust seasoning to taste.

  5. Keeps well in the refrigerator in a jar for up to 3 days.

 

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