Jo's Spinach Pesto
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
fresh basil leaves, 1 cup chiffonadefresh spinach, 2 cups chiffonade2 tablespoons olive oil1 tablespoon garlic, minced2 tablespoons fresh Parmesano/Romano cheese, gratedLemon juice from 1/4 of fresh lemon, squeezed(The ingredient amounts are listed differently than in my recipe. I used a conversion chart to determine 16 tablespoons of basil is 2 cups, etc.) Serving is calculated as one tablespoon.
Combine all ingredients, except spinach, in food processor.
Pulse until combined, scraping sides as needed.
Add spinach by handful, continuing to pulse until blended and until all spinach has been used.
If mixture is too thick for your taste, add 1/4 teaspoon of water and pulse. Continue until desired consistency.
Serve!
Serving Size: 1 tablespoon
Number of Servings: 12
Recipe submitted by SparkPeople user JAKORTE.
Pulse until combined, scraping sides as needed.
Add spinach by handful, continuing to pulse until blended and until all spinach has been used.
If mixture is too thick for your taste, add 1/4 teaspoon of water and pulse. Continue until desired consistency.
Serve!
Serving Size: 1 tablespoon
Number of Servings: 12
Recipe submitted by SparkPeople user JAKORTE.
Nutritional Info Amount Per Serving
- Calories: 31.5
- Total Fat: 3.0 g
- Cholesterol: 2.5 mg
- Sodium: 32.4 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
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