Servings: cups
Ingredients
- ⅓ cup avocado oil
- 1½ to 2 cups firmly packed fresh garden grown spinach leaves
- ½ cup toasted pine nuts
- 2 to 4 cloves garlic peeled and halved
- ¼ teaspoon pink sea salt
- black pepper to taste
Instructions
- In a food processor combine all ingredients. Cover and process until nearly smooth, stop to scrape the sides to get all the good, good. Add additional oil to reach your desired consistency.
Notes
Store tightly covered in the refrigerator for up to 3 days.
Storing for Future Use:
Spoon into sections of an ice cube tray, cover with plastic and foil. It can be frozen for up to three months. This is how you capture and preserve summer!
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