Fresh Spinach and Basil Pesto

1. 1

   With the food processor running, drop the garlic cloves into the food chute and process for 5 seconds.

2. 2

   Add the basil, spinach, Parmesan, and pine nuts to the processor bowl.

3. 3

   Process for 20 to 30 seconds, or until smooth, scraping the side once.

4. 4

   With the processor running, slowly pour 1 tablespoon water, the lemon juice, and oil through the food chute.

5. 5

   Process for 10 seconds, or until well blended.

6. 6

   While continuing to process, gradually add more water if needed for the desired consistency.

7. 7

   Serve at room temperature or refrigerate in an airtight container for two to three days.

8. 8

   Return refrigerated pesto to room temperature before serving, if desired.

9. 9

   (Per serving)

10. 10

    Calories: 53

11. 11

    Total fat: 4.5g

12. 12

    Saturated: 1.0g

13. 13

    Trans: 0.0g

14. 14

    Polyunsaturated: 0.5g

15. 15

    Monounsaturated: 2.0g

16. 16

    Cholesterol: 3mg

17. 17

    Sodium: 71mg

18. 18

    Carbohydrates: 2g

19. 19

    Fiber: 1g

20. 20

    Sugars: 0g

21. 21

    Protein: 3g

22. 22

    Calcium: 78mg

23. 23

    Potassium: 100mg

24. 24

    1 fat

* Per serving · 4 servings · Values may vary.

No additional tips available.