Spinach and Olive Pesto

Name: Spinach and Olive Pesto
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 750 g leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 Garlic cloves; 1 untreated lemon; 1 tablespoon (approx. 15 g) Capers (glass); 50 g black olives; 1/8 l Olive oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

750 g leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 Garlic cloves
1 untreated lemon
1 tablespoon (approx. 15 g) Capers (glass)
50 g black olives
1/8 l Olive oil

Directions

1
Clean and wash the spinach. Steam covered in little boiling salted water for about 2 minutes. Drain well. Grate parmesan. Peel and chop the garlic. Wash and dry lemon. Grate the peel, squeeze the juice
2
Roughly chop the spinach, capers and olives. Puree with parmesan and garlic in a blender, adding oil little by little. Add lemon zest. Season pesto with salt, pepper, lemon juice and sugar