Recipe Adventure: Spinach, Thyme and Pinenut Pesto

By Nicole & Andrew


2 cups baby spinach, torn into small pieces
1/4 cup fresh thyme leaves
1/2 cup toasted pine nuts
3 garlic cloves, peels and smashed
1/2 cup freshly grated parmesan
1/2 cup olive oil
pinches of sea salt and pepper to taste
(Quality rustic bread)

Using a food processor, blend all ingredients until well combine and to the consistency of your liking.
Spread onto quality toasted bread and enjoy!

Note: I think it would go really well on grilled fish, chicken, or even on slices of cucumber.

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