Spinach Pesto
Recipe: #36834
April 24, 2021
Categories: Garlic, Spinach, Southern, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Herbs, Kosher Dairy, more
"I use this in my recipe "Pesto Chicken with Blistered Tomatoes", but it is also good with pasta with shrimp. This makes enough pesto for about 3 recipes using 6 tablespoons for each recipe. So that is what I put in the servings, although normally each recipe should serve 4, so the serving size could be 12. I couldn't enter 18 tablespoons for the serving size."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (121.8 g)
- Calories 145
- Total Fat - 11.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 7.9 mg
- Sodium - 588.2 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 1.8 g
- Sugars - 1.9 g
- Protein - 5.5 g
- Calcium - 187.4 mg
- Iron - 1.7 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring a large saucepan filled with water to a boil. Add the spinach and basil. Cook for 20 minutes. Remove the spinach mixture to a bowl filled with ice water. let it stand in ice water for 30 seconds. Drain and pat dry with paper towels.
Step 2
Place the parsley and next 7 ingredients (through garlic) in a food processor; process until finely chopped.
Step 3
Add the spinach mixture and 2 tablespoons olive oil; process to combine.
Step 4
Place pesto in a small bowl and place plastic wrap directly over pesto to reserve green color (like you treat an avocado).
Tips
No special items needed.
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