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Spinach Pesto Recipe

Spinach Pesto Recipe

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don’t have fresh oregano on hand, you can omit it. Susan Westerfield — Albuquerque, New Mexico
TOTAL TIME: Prep/Total Time: 15 min. YIELD:16 servings

Ingredients

  • 2 cups fresh baby spinach
  • 2 cups loosely packed basil leaves
  • 1 cup grated Romano cheese
  • 2 tablespoons fresh oregano
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup olive oil
  • Hot cooked pasta

Directions

  • 1. Place the first six ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and peel; cover and process until blended. While processing, gradually add oil in a steady stream.
  • 2. Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze for up to 1 month.
  • 3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta. Yield: 2 cups.

Nutritional Facts

2 tablespoons (calculated without pasta) equals 177 calories, 18 g fat (4 g saturated fat), 8 mg cholesterol, 205 mg sodium, 1 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Spinach Pesto

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MY REVIEW
Reviewed Sep. 8, 2011

"Easy to make and got five stars from the family"

MY REVIEW
Reviewed Jul. 22, 2011

"I made extra, from an abundant basil harvest last summer, froze it in ice cube trays and was able to enjoy a quick, delicious meal for my family all winter long. Wonderful!!"

MY REVIEW
Reviewed Sep. 8, 2010

"This recipe was delicious and simple. I poured the pesto over pasta with bacon and sauted mushrooms. It was very good, and we had plenty of leftovers."

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