Spinach Pesto
Spinach Pesto is an easy pesto recipe that's a twist on the traditionalbasil pesto. This homemade pestois made with tender baby spinach leaves, almonds, garlic and a hint of freshlemon.
Servings: 8
Calories: 248kcal
Ingredients
- 4 cups (4 oz.) baby spinach leaves
- 4 cloves garlic , chopped
- 1/2 cup sliced almonds ,toasted*
- 1/4 cup shredded Parmesan cheese
- 1 1/2 tsp. kosher salt
- 1 tsp. lemon zest
- 1/2 cup extra virgin olive oil
Instructions
- In food processor or blender, combine spinach, garlic, almonds, Parmesan and kosher salt. Process until coarsely chopped.
- Add olive oil. Process until blended and smooth.
- Store in refrigerator for up to one week with plastic wrap directly on surface of pesto or freeze in ice cube trays for up to one month.
Notes
Makes 1 cup pesto.
*Toasting nuts in microwave:
*Toasting nuts in microwave:
- Simply arrange nuts in single layer on paper plate.
- Microwave for 1 minute.
- Then microwave in 30-second intervals until lightly toasted.
- Timing will vary according to wattage of your microwave.
Nutrition
Calories: 248kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 500mg | Potassium: 770mg | Fiber: 5g | Sugar: 1g | Vitamin A: 11119IU | Vitamin C: 35mg | Calcium: 194mg | Iron: 4mg