Spinach Pesto
This garlicky spinach peso recipe is ready in 5 minutes and is perfect on bread, chicken, beef, or even pasta.
Servings: 8 servings
Ingredients
- 2 cups baby spinach leaves
- ¼ cup fresh basil leaves
- ¼ cup fresh parsley
- ½ cup chopped walnuts or pine nuts
- ½ cup parmesan cheese
- 3 cloves garlic
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- salt and freshly ground black pepper, to taste
- ⅓ cup extra virgin olive oil, use more or less for desired consistency
Instructions
- Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary.
- Taste for salt and pepper and adjust accordingly.
- If you prefer a thinner consistency, add more olive oil and process until combined.
- Transfer the spinach pesto to a jar with a lid and keep it in the refrigerator for up to two weeks.
Nutrition
Serving: 2tablespoons | Calories: 156kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 107mg | Potassium: 94mg | Vitamin A: 950IU | Vitamin C: 5.9mg | Calcium: 95mg | Iron: 0.7mg
