Ingredients:
1 10-ounce package frozen spinach, defrosted
2 cloves garlic
1 cup (4 ounces) grated Jarlsberg cheese
1/2 teaspoon salt
14 cup chopped walnuts
1/4 teaspoon black pepper
2 teaspoons dried dill (or 1 tablespoon fresh chopped)
1/4 cup grated Parmesan cheese
1/2 cup Lucini Premium Select extra virgin olive oil
1/2 teaspoon onion powder

 

Directions:
Squeeze out any excess water from defrosted spinach. Combine all ingredients except olive oil in a food processor or blender. Blend until walnuts are not visible.

Slowly drizzle in olive oil while processing. Pesto is finished when oil is completely blended in and consistency is smooth. Makes 2 1/2 cups sauce. Ideal over pasta, grilled fish or chicken.