Spinach-Basil Pesto
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 1-3/4 cups.
Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan
Ingredients
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6 garlic cloves, halved
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3 cups fresh baby spinach
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1-1/2 cups loosely packed basil leaves
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3/4 cup chopped walnuts or pine nuts, toasted
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1 cup grated Parmesan cheese
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1/2 teaspoon salt
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Dash pepper
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3/4 cup olive oil
Directions
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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.
Nutrition Facts
2 tablespoons: 167 calories, 17g fat (3g saturated fat), 5mg cholesterol, 177mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 3g protein.
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