Spinach Pesto
Bright creamy, creamy, and so versatile, make spinach pesto in a minute! Toss with pasta, potatoes, spread in a wrap or sandwich, use as a dip, dollop on salmon and fish, serve with grilled shrimp.
Servings: 12 2 T/Yield 1 ½ cups
Calories: 142kcal
Equipment
Ingredients
- 5 ounces baby spinach leaves removed of heavy stems
- ½ cup basil leaves
- ½ cup extra virgin olive oil
- ⅔ cup chopped walnuts
- ½ cup finely grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 large garlic clove finely zested or microplaned
- ⅛-1/4 teaspoon salt
Instructions
- Add everything to the food processor and puree until smooth. Start with 2 tablespoons of the lemon juice and add the third if desired. Taste and adjustment salt or anything else.
Notes
If the pesto is to thick, add a little water or lemon juice. If it's too thick, try a few more nuts, cheese, or herbs.
Nutrition
Serving: 2tablespoons | Calories: 142kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 101mg | Potassium: 105mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1194IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg