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Spinach and Olive Pesto


Recipe Summary

Recipe Servings: Makes 1 1/2 cups Recipe Preparation Time: 5 minutes Recipe Cook Time: 0 minutes


1 5-ounce bag baby spinach 1/2 cup pine nuts 2 cloves garlic, peeled 1/4 cup freshly grated Parmesan 10 black olives, preferably Nicoise pitted 1/3 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil 1/4 tsp Kosher salt


Process all the ingredients and half of the olive oil in a food processor. Slowly pour in the remaining oil as the pesto is processing. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste. Toss with the pasta of your choice, use as a bruschetta topping or as a crust for roasted sea bass. Great as a dip, or to top bruschetta, or as a crust for Roast Sea Bass

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