Photo Credit: Jennifer Olson

Spinach-Basil Pesto

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

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spinach basil pesto

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: 12 ounces
Calories: 369
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

Serving: 12oz | Calories: 369kcal | Carbohydrates: 11g | Protein: 15g | Fat: 67g | Sodium: 1601mg | Fiber: 3g | Sugar: 1g
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