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.
Getting to the Oil
The process that is taken to getting to the oil in the olive is very time sensitive. We’ll go through it here step by step.
Qualifying Your Oil
Qualifying Your Olive Oil We’ve spoken already about not treating Olive Oil like Wine in terms of “saving it for that special day”. Olive Oil
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