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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 45.7
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.9 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.9 g

View full nutritional breakdown of Summer Garden Pesto calories by ingredient
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Summer Garden Pesto

Submitted by: CHEF_MEG
 Summer Garden Pesto

Introduction

This pesto is bursting with flavor, making it the perfect addition to everything from dressings and pasta to soups and pasta salads. This pesto is bursting with flavor, making it the perfect addition to everything from dressings and pasta to soups and pasta salads.
Number of Servings: 8

Ingredients

    4 ounces basil leaves, washed and dried (about 4 heaping cups)
    1 packed cup baby spinach
    2 tablespoons shallot, diced
    2 cloves garlic
    1 Anaheim or another mild pepper, stem removed and seeded
    1 tablespoon toasted sesame seeds
    1 tablespoon fresh oregano leaves, chopped
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoons olive oil
    1/2 lemon

Tips

Pesto freezes well in small quantities. Spoon into ice cube trays to freeze. Once frozen pop out and store in a zip-top bag for up to six months.
Don't let the heat of a food processor blade turn your pesto in to a brown mush; use the pulse setting.


Directions

Place the basil, spinach, shallot, garlic, and Anaheim pepper in a food processor. Pulse 3-4 times to chop. Add the sesame seeds, oregano, salt, pepper, and olive oil; pulse another 3 or 4 times to blend. Transfer to a small bowl. Stir in lemon juice to taste.



Serving Size: Makes 1 cup, 2 tablespoons per serving






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