Summertime’s Best Pesto: Spinach, Spring Onion, and Mint Pesto

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Prep Time
Cook Time
Total
Servings
Ingredients
  • 1 cup fresh spinach
  • 2 large lemons (juiced)
  • 1/2 cup diced spring {green} onions or scallions (white and light green parts only)
  • 1 Tbsp. high quality butter or olive oil
  • 1/4 cup  pine nuts
  • 2 Tbsp. fresh mint
  • 2 Tbsp. grated parmesan cheese
  • 1 1/2 Tbsp. olive oil
  • Warm water, to thin out as desired
  1. In a small sauté pan, heat butter or olive oil. Add in the diced green onions and allow to cook on low heat until softened, stirring every so often, for about 5-7 minutes.
  2. Once cooled, ddd into a small food processor.
  3. Add in the spinach, pine nuts, mint, parmesan cheese and lemon juice.
  4. Pulse until well combined. A
  5. Add in the olive oil and continue to mix until smooth, about 1 more minute.
  6. I like to thin out with a tsp. or so of water because it allows me to use less oil and the intensity of the pesto means water won’t mean jeopardizing taste.  Add in more water if you want a looser consistency, like for a salad dressing or opt for no water if using for a dip for credit.
  7. Taste and season with salt and pepper if needed, but I didn’t find I needed any addition seasoning.

 

Make and store in the refrigerator in an air tight container for 1 week.

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