Spinach Pesto
Recipe: #6927
November 10, 2012
Categories: Spinach, One-Pot Meal, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Vegetarian, Herbs, more
"If you prefer a basil pesto just substitute the spinach for basil, I like both but the spinach is something different from the traditional basil pesto"
Ingredients
Nutritional
- Serving Size: 1 (39.9 g)
- Calories 219.6
- Total Fat - 23 g
- Saturated Fat - 3.4 g
- Cholesterol - 3.2 mg
- Sodium - 46.4 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.8 g
- Sugars - 0.4 g
- Protein - 3.1 g
- Calcium - 67.6 mg
- Iron - 0.5 mg
- Vitamin C - 3.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the walnuts into a blender, cover and pulse on low to grind them. Add the olive oil and garlic cloves; continue blending. Add in the spinach and fresh basil if you desire and blend. Start on a low speed. You may have to open and push the spinach down (using a spoon) to get it to fully blend (DO NOT PUSH THE SPINACH DOWN WHILE THE BLENDER IS ON).
Step 2
Once it is all smooth, add in the lemon juice, Parmesan cheese, salt and pepper and blend again until well mixed. 5Add more salt and pepper to taste. If it is too thick for your taste, add more olive oil.
Tips
No special items needed.