Basil-Spinach Pesto
 
Makes 1 cup
Ingredients
  • 2 cups loosely packed fresh basil leaves 
  • 1 cup loosely packed fresh baby spinach leaves 
  • ½ cup whole walnuts, toasted
  • ½ cup freshly grated Parmesan cheese
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup extra-light olive oil
Instructions
  1. In the work bowl of a food processor, pulse together basil, spinach, walnuts, cheese, garlic, vinegar, sugar, salt, and pepper until combined. With processor running, add olive oil in a slow, steady stream until combined. (Add additional oil to reach desired consistency, if needed.)
  2. Transfer pesto to a glass container with a lid. Before closing lid, cover surface of pesto with a thin layer of olive oil. Refrigerate before using, up to a day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/turkey-pesto-sandwiches-recipe/