Ingredients:

  • 2 cups (60g) fresh baby spinach, packed
  • 1/2 cup (80g) sun-dried tomatoes, oil-packed and drained
  • 1/3 cup (45g) pine nuts
  • 3 cloves (9g) garlic, peeled
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/3 cup (80ml) extra virgin olive oil

Instructions:

  1. Place the pine nuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until they smell nutty and turn a light mahogany-colored hue. Remove from heat immediately.
  2. Add the drained sun-dried tomatoes, toasted nuts, garlic cloves, and baby spinach to the blender. Pulse 5–7 times until the ingredients are coarsely chopped.
  3. While the blender is running on low, slowly drizzle in the olive oil in a steady stream.
  4. Add the Parmesan cheese, lemon juice, salt, and pepper. Blend for another 10 seconds until the texture is uniform and velvety.