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Spinach Pesto
(recipe, Eamon Molloy)
Ingredients
- 2 cups packed spinach leaves
- 2 to 3 cloves garlic
- ½ cup olive oil
- ½ cup grated pecorino (optional)
Steps
- Place garlic and spinach in a food processor and pulse briefly until the spinach appears coarsely chopped. With the processor running, add the oil in a slow drizzle. Remove mixture from processor and stir in optional cheese.