LAMBS QUARTERS AND WALNUT PESTO

1 cup lambs quarters leaves (can substitute spinach)
¾ cup olive oil
⅔ cup grated Parmesan cheese
⅓ cup walnuts
2 whole lemons, juiced
1 large garlic clove, peeled and minced
1 teaspoon sea salt
½ teaspoon cracked pepper

Rinse and dry lambs quarters.

Combine all ingredients in a food processor or blender. Pulse until the green leaves have been thoroughly macerated and the pesto is well blended. Use within 3 days or freeze.

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