Recipe Summary

Recipe Servings: Makes 1 1/2 cupsRecipe Preparation Time: 5 minutesRecipe Cook Time: 0 minutes


1 5-ounce bag baby spinach1/2 cup pine nuts2 cloves garlic, peeled1/4 cup freshly grated Parmesan10 black olives, preferably Nicoise pitted1/3 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil1/4 tsp Kosher salt


Process all the ingredients and half of the olive oil in a food processor. Slowly pour in the remaining oil as the pesto is processing. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste. Toss with the pasta of your choice, use as a bruschetta topping or as a crust for roasted sea bass.Great as a dip, or to top bruschetta, or as a crust for Roast Sea Bass