Vegetable Pesto Topper Recipe Recipe

Name: Vegetable Pesto Topper Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce.) pkg. frzn, minced spinach, thawed; 1/2 c. grated Parmesan cheese; 1/4 c. minced walnuts; 3 tbsp. extra virgin olive oil, divided; 1/4 c. packed parsley leaves; 2 tbsp. dry basil, crushed; 1 clove garlic, chopped; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 c. sliced zucchini; 1 c. diced tomatoes; 4 (8-10 ounce. each) baked Washington Russet potatoes

Servings: persons

1 (10 ounce.) pkg. frzn, minced spinach, thawed
1/2 c. grated Parmesan cheese
1/4 c. minced walnuts
3 tbsp. extra virgin olive oil, divided
1/4 c. packed parsley leaves
2 tbsp. dry basil, crushed
1 clove garlic, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 c. sliced zucchini
1 c. diced tomatoes
4 (8-10 ounce. each) baked Washington Russet potatoes

1
Thoroughly drain thawed spinach by pressing out excess moisture; spread on double layer of paper towels about 5 min.
2
Puree spinach, cheese, walnuts, 2 Tbsp.
3
oil, parsley, and seasonings in food processor or possibly blender about 30 seconds.
4
Saute/fry zucchini in 1 Tbsp.
5
extra virgin olive oil till crisp-tender; add in tomatoes and remove from heat.
6
Stir in 1/4 to 1/3 c. spinach pesto mix; mix well.
7
Salt to taste.
8
Cut or possibly pierce tops of potatoes lengthwise; squeeze ends and push toward center.
9
Spoon about 1/2 c. zucchini on each potato.
10
Storage tips: Leftover spinach pesto sauce may be stored, refrigerated, up to two weeks.
11
For longer storage, freeze in freezer-proof container or possibly plastic bag.

449

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

You need 12 ingredients. The key ingredients include: 1 (10 ounce.) pkg. frzn, minced spinach, thawed, 1/2 c. grated Parmesan cheese, 1/4 c. minced walnuts, 3 tbsp. extra virgin olive oil, divided, and more.

Yes, Vegetable Pesto Topper Recipe 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.

Vegetable Pesto Topper Recipe

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