Name: Spinach-Basil Pesto
Ingredients: 2 cups fresh baby spinach; ¼ cup fresh basil; ¼ cup sunflower seeds (raw, hulled); 1 ⁄3 cup pine nuts; 3 cloves garlic (peeled and crushed); 1 tablespoon fresh lemon juice; ¼ cup grated Parmesan cheese; ¼ cup extra-virgin olive oil; ¼ cup water; ½ teaspoon salt (optional); ½ teaspoon freshly ground black pepper

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How this works

Spinach-Basil Pesto

This twist on traditional pesto is delicious as a condiment or sauce for pasta, vegetables, seafood and poultry.

Course: Dip, sauce, Vegetarian

Cuisine: American, Italian

Keyword: basil, pesto, pine nuts, spinach, sunflower seeds

Servings: ounces

Calories: 369kcal

Author: Layne Lieberman, RD, CDN

Ingredients

2 cups fresh baby spinach
¼ cup fresh basil
¼ cup sunflower seeds raw, hulled
1 ⁄3 cup pine nuts
3 cloves garlic peeled and crushed
1 tablespoon fresh lemon juice
¼ cup grated Parmesan cheese
¼ cup extra-virgin olive oil
¼ cup water
½ teaspoon salt optional
½ teaspoon freshly ground black pepper

Instructions

Place spinach, basil, sunflower seeds and pine nuts into a food processor; pulse several times. Add garlic, lemon juice and cheese; pulse several times more. Scrape down sides of food processor with a rubber spatula.
While food processor is running, slowly add olive oil and then water in a steady, small stream to help emulsify and prevent separation. Occasionally stop to scrape down sides of food processor.
Stir in optional salt and freshly ground black pepper; adjust seasoning to taste.

Nutrition

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