Spinach Pecan Pesto

Name: Spinach Pecan Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 1/2 bunch spinach, cleaned and stemmed; 1/2 bunch fresh basil; 1/4 c. pecans; 1/4 c. Parmesan cheese, grated; 1 Tbsp. lemon juice (fresh squeezed); 2 Tbsp. red wine vinegar; 1/4 tsp. salt; 1/4 tsp. black pepper; 3/4 c. olive oil

Eats Now Editorial Team · 576 kcal · Vegetarian

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Spinach Pecan Pesto – a delicious recipe with garlic, spinach, fresh basil, pecans, Parmesan cheese, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 cloves garlic
1/2 bunch spinach, cleaned and stemmed
1/2 bunch fresh basil
1/4 c. pecans
1/4 c. Parmesan cheese, grated
1 Tbsp. lemon juice (fresh squeezed)
2 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. olive oil

1
In a food processor, place each ingredient one at a time and puree it so that finally a loose paste is formed (if the mixture gets too thick during this process, then add some of the olive oil to loosen it up).
2
Makes approximately 2 1/2 cups.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, 1/2 bunch spinach, cleaned and stemmed, 1/2 bunch fresh basil, 1/4 c. pecans, and more.

Yes, Spinach Pecan Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
576 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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