Summer Garden Pesto

Name: Summer Garden Pesto Recipe
Prep time: 10 min
Total time: 10 min
Yield: 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

Minutes to Prepare: 10

Number of Servings: 8

Ingredients

4 ounces basil leaves, washed and dried (about 4 heaping cups)1 packed cup baby spinach2 tablespoons shallot, diced2 cloves garlic1 Anaheim or another mild pepper, stem removed and seeded1 tablespoon toasted sesame seeds1 tablespoon fresh oregano leaves, chopped1/4 teaspoon salt1/4 teaspoon black pepper2 tablespoons olive oil1/2 lemon

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

Servings Per Recipe: 8

Nutritional Info 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

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