Ingredients
- 2 cups baby spinach leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/2 cup chopped walnuts or pine nuts
- 1/2 cup parmesan cheese
- 3 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- salt and fresh ground pepper , to taste
- 1/3 cup Wilson’s Extra Virgin Olive Oil (use more or less for desired consistency)
Method:
Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary. Taste for seasoning and adjust accordingly.
If you prefer a thinner consistency, add more of your Wilson’s Extra Virgin Olive Oil and process until combined.
Transfer to a jar with a lid.
Keep in the refrigerator for up to two weeks.
Cooking with Olive Oil
As Extra Virgin Olive Oil has never been heated before, it is perfectly safe to use when cooking. Even world renowned Chefs like Chef Wolfgang
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