Spinach Cranberry Pesto Recipe
packed fresh spinch
red wine vinegar
extra virgin olive oil
plus more if desired
Salt and pepper
Add all ingredients except oil to a food processor. Run on low until well blended, approximately 30 seconds.
Drizzle in oil while food processor is still running until pesto is smooth.
Add pesto to a lidded jar. Drizzle more oil over the top if desired.
Store closed in the refrigerator for up to two weeks.
After 1-2 days drain off excess oil for use in vinaigrettes or marinades.