Spinach and Herb Pesto

Spinach and Herb Pesto

Spinach and Herb Pesto make ahead and freeze. Later grab a cube and add a bite of heaven to your meals.

Servings: 10
Yield: 10 cubes

1 Cup Curley Parsley, Tips Only, fresh,
1 Cup Italian Basil Leaves, fresh (approx. 9 large leaves)
1/2 Cup Oregano, fresh, chopped
1 Teaspoon Thyme, fresh, chopped
2 Cloves Garlic, minced
1/4 Cup Roasted Soy Beans
1/2 Cup Parmesan Cheese, grated
3/4 Cup Extra Virgin Olive Oil
1 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Lime Juice
1/2 Teaspoon Sugar
1/2 Stick Butter, softened
1 Teaspoon Water

1. Place all dry ingredients into a food process, except the butter and pulse till chopped.
2. Add in the 3/4 cup olive oil, water and the lime juice, pulse until smooth. Stopping frequently to scrape the sides using a stiff spatula.
3. Refrigerate for approximately 1 hour in an air tight container.
4. Place pesto mixture into a bowl and fold in the softened butter until well blended. Salt and pepper to taste.
5. In an ice cube tray, fill each 1/2 full with your Pesto Butter. Then drizzle with remaining olive oil.
6. Wrap tightly with saran wrap and freeze at least 24 hours.
7. After your Pesto Butter has frozen, remove each cube from ice cube tray wrap separately with Saran wrap and place in a zip lock baggie.
8. Store up to 3 months.

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