Ingredients
Scale
2 large cloves of garlic
2 ounces Parmesan cheese, grated
1/3 cup whole toasted pecans
3 cups fresh baby spinach
1 cup broccoli stalks, peeled and thinly sliced
1 teaspoon kosher salt
1/2 cup olive oil
Instructions
1. Pulse the garlic cloves, cheese, and pecans in a food processor or blender until crumbly.
2. Add the spinach, broccoli stalks, and salt; process until mostly smooth, stopping to scrape down the sides of the container as needed.
3. With the machine running, add the oil in a slow, steady stream, and blend until smooth.
Pesto keeps well in the fridge, but even better in the freezer. We recommend freezing it in an ice cube tray (and then popping the cubes into a food storage bag) to have easier to manage portions.