Spinach, Sage and Hazelnut Pesto
Use this pesto in the recipe for Bistro Chicken and White Wine Bisque.
Ingredients
PreparationIngredients
- 1 cup coarsely chopped spinach leaves Add to list
- 3 to 4 garlic cloves Add to list
- 1/2 cup chopped basil Add to list
- 3 to 4 chopped sage leaves Add to list
- 1/4 cup toasted hazelnuts Add to list
- 2 to 3 tablespoons extra virgin olive oil Add to list
- 1 teaspoon salt Add to list
Preparation
Place all of the ingredients in a food processor and purée until smooth.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 17, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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