Spinach Pesto

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #2807

November 19, 2011

Categories: Sauce, Spinach, Italian, One-Pot Meal, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more

recipe by:
QueenBea

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recipe by:
QueenBea

"A great pesto recipe I use with pasta and on bruschetta"

Original is 8 servings

Metric US

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Ingredients

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4 cups fresh spinach leaves, packed and rinsed
1/2 teaspoon dried basil
2 large garlic cloves, minced
1/4 cup walnuts (or pine nuts)

1/4 teaspoon sea salt
3 tablespoons oil (olive oil)
1/4 cup parmesan cheese, grated
1 teaspoon lemon juice (optional)

Nutritional

Serving Size: 1 (28.9 g)
Calories 83.4
Total Fat - 8.2 g
Saturated Fat - 1.3 g
Cholesterol - 2 mg
Sodium - 110.5 mg
Total Carbohydrate - 1.4 g
Dietary Fiber - 0.6 g
Sugars - 0.2 g
Protein - 2 g
Calcium - 52.9 mg
Iron - 0.6 mg
Vitamin C - 4.7 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

Place spinach and basil in food processor and puree.

Step 2

Add garlic, nuts, and sea salt and puree again, gradually adding olive oil.

Step 3

Blend until mixture is a thick, smooth paste.

Step 4

Add lemon juice if using and parmesan and puree until blended

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