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Spinach-Basil Pesto Recipe
Spinach-Basil Pesto Recipe photo by Taste of Home

Spinach-Basil Pesto Recipe

Read Reviews (2)
5 2
Publisher Photo
Toss this garlicky, rich pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 14 servings

Ingredients

  • 6 garlic cloves, halved
  • 3 cups fresh baby spinach
  • 1-1/2 cups loosely packed basil leaves
  • 3/4 cup chopped walnuts or pine nuts, toasted
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • Dash pepper
  • 3/4 cup olive oil

Nutritional Facts

2 tablespoons equals 167 calories, 17 g fat (3 g saturated fat), 5 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Yield: 1-3/4 cups.
Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.
Originally published as Spinach-Basil Pesto in Taste of Home September/October 2013, p3-7

Nutritional Facts

2 tablespoons equals 167 calories, 17 g fat (3 g saturated fat), 5 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Spinach-Basil Pesto(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Sep. 12, 2013

Oh my!!! Just processed this, and personally, I LOVE garlic, so added a little more than it called for....this is YUMMY!!!!

MY REVIEW
Reviewed Aug. 18, 2013

We love pesto, so I thought it would fun to try one with spinach. I used the pine nuts & tossed it with shrimp & pasta. Yum!

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