"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 recipe yields 3 servings

Metric US

I've Tried It

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 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.