Spinach Pesto
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 20 servings
- Prep: 10 mins
- Cook: 0 mins
Use this pesto in pasta salads, on grilled chicken breasts or on bruschetta. It will keep in the refrigerator for several days.
Ingredients
- 1-- (9-ounce) bag spinach leaves, washed and trimmed (8 cups loosely packed)
- 1cup packed basil leaves
- 1/2cup toasted pine nuts
- 1-- garlic clove
- 2/3cup olive oil
- 2/3cup grated Parmigiano Reggiano cheese
- 1/2teaspoon salt
- -- Freshly ground black pepper
Instructions
- Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
- With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
- Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2½ cups.
Recipe by Christina Eng.
Nutritional Info *per serving
- Calories 110
- Fat 11g
- Cholesterol 0mg
- Sodium 120mg
- Carbohydrate 2g
- Fiber 1g
- Protein 2g
