Pesto Packed with Nutrition

In a blender, combine:
1 cup of loosely packed spinach
1 cup of loosely packed basil
1 cup of broccoli florets
1 cup of loosely packed parsley
4 large cloves of garlic
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp italian seasoning
1 cup parmesan
1/2 cup hazelnuts or other nut of your choice
1/2 cup olive oil to get it going and more for streaming in.
   (You will end up with about 1-1.5 cups of olive oil)

Taste for seasoning and then add over cooked pasta in a warm pan. Today I seasoned shrimp with garlic, salt, pepper, italian seasoning and started searing them in a large pan. Once almost cooked through, I added cooked pasta on top anda  few spoonfuls of pesto and tossed.  I only used about half the pesto and put the rest in the freezer for next time.  Enjoy! 

Weis Vineyards
Heart of the Lake
2016
White Wine from the Finger Lakes, NY