Spinach Pesto
Servings
Prep Time
Cook Time
Ready In
Recipe: #36834
April 24, 2021
"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."
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 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 & Variations
No special items needed.