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Ingredients

How to make it

  • Put parsley, parmesan, walnuts, garlic, salt to food vinegar.
  • Mix until smooth.
  • Add olive oil, and half spinach to mixture.
  • Blend until smooth.
  • Add remaining half of spinach and blend until smooth.
  • This recipe makes 2 cups of pesto.
  • Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top.
  • Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing.
  • Thaw in the refrigerator overnight, not in the microwave.
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Reviews & Comments 12

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    " It was excellent "
    _chris_ ate it and said...
    This worked out great. Thank you.
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    " It was excellent "
    pocketfulofwords ate it and said...
    I'm so impressed with this recipe. I've never made pesto before. Thank you for sharing and including freezing instructions. Cheers :)
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  • ivy 9 years ago
    Thanks. I am glad you enjoyed it.
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  • jgnat 9 years ago
    I substituted the wine vinegar with wine, which was a great idea. If I were to make it again, I'd leave off the salt. We're salt-reduced now, and it really isn't needed with the other strong flavors there. I stirred my pesto in to (heavenly) cream cheese, and warmed that all up with cut up boneless chicken breasts sauteed in (unsalted) butter and onions. I served it over (No Yolk) egg noodles. I thought it was a great meal, but hubby, being a confirmed meat and potatoes man, treated the meal like a murder suspect. He did not take seconds. Oh, well. I loved it.
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  • ivy 9 years ago
    Thanks a lot theresal. If you are interested you can find much more about Greek food and a small story about most of the food, some include traditions which can not be written here. My site is www.kopiaste.blogspot.com
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  • theresal 9 years ago
    Thank you so much.... I too being greek, can really appreciate your recipes. Love the pesto.
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  • ivy 10 years ago
    Basil pesto is the best but this is very good as well as the flavour comes mainly from the other ingredients.
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    " It was excellent "
    grandmommy ate it and said...
    I love this one. I am so dissapointed when my summer basil is gone. It appears I could have been enjoying pesto year round! great post, thank-you!
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  • ivy 10 years ago
    Pestos are can be made with many things. Basil is a classic but try it with mint, coriander, parsley, broccoli, peppers and the list is endless.
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  • ivy 10 years ago
    Pestos are can be made with many things. Basil is a classic but try it with mint, coriander, parsley, broccoli, peppers and the list is endless.
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  • ivy 10 years ago
    Shall try the cream the other time.
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    " It was excellent "
    gingerlea ate it and said...
    Haven't made pesto with spinach. I always use fresh basil. Saving this one as we both love spinach. Thanks.
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  • greekgirrrl 10 years ago
    I make this, too, although sometimes I add a little cream cheese to make it silkier.
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