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Pecan Rosemary Dip

Servings: 2 Cups

Ingredients

  • 1 cup raw pecan pieces
  • 2 cups spinach packed
  • Leaves from 2 sprigs of rosemary remove leaves from stems
  • 3 cloves garlic peeled
  • 1 tablespoon honey
  • Juice of 1 lemon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 –1/2 cup extra virgin olive oil

Instructions

  • In a large skillet over medium heat, gently toast the pecan pieces until fragrant and golden—about 2–3 minutes.
  • Add the pecan pieces, spinach, rosemary, garlic, honey, lemon, salt, and black pepper to a food processor. Pulse until smooth. Drizzle in the olive oil, starting with 1/4 cup, and process until smooth and desired thickness, adding more oil if needed. Serve as a dip with crudités.