Susan O'Brien's

Gluten-Free Cooking

I love adding sauteed spinach, onion and sundried tomatoes. Delicious! Pesto can be made with fresh basil and parsley or, with a host of other ingredients. Here's a recipe for pesto from my new cookbook, which will release in January! This pesto is fab over Spaghetti Noodles!

Spinach and Sun Dried Tomato Pesto

¼ cup olive oil

2 tbs. melted butter/ghee or vegan margarine

1-2 tbs. fresh parsley

¼ cup fresh basil, chopped

¼ cup sundried tomatoes, drained and chopped

2 cups fresh spinach, washed and drained

¼ cup walnuts or pine nuts

½ cup fresh parmesan cheese or vegan parmesan

Fresh cracked pepper to taste

Melt the butter or butter substitute in a saucepan and then pour into a food processor. Add the rest of the ingredients and pulse until the mixture is blended and smooth.

Susan's Free Samples: Spinach and Sun Dried Tomato Pesto