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Spinach Pesto

(recipe, Eamon Molloy)


  1. 2 cups packed spinach leaves
  2. 2 to 3 cloves garlic
  3. ½ cup olive oil
  4. ½ cup grated pecorino (optional)


  1. 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.