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Spinach Pesto
Spinach Pesto is a great sauce for pastas, sandwiches & so much more!
Servings:
1
cup
Author:
Manali Singh
Ingredients
3
ounce
baby spinach leaves [3 cups firmly packed]
2
garlic cloves
big
⅓
cup
pine nuts
⅓
cup
parmesan cheese
shredded [i used vegetarian parmesan cheese]
⅓
cup
olive oil
1.5
teaspoons
garlic salt
⅛
teaspoon
white pepper
¼
teaspoon
ground black pepper
1
teaspoon
lemon juice
salt
to taste
Instructions
Wash the baby spinach leaves and let them dry.
In a food processor, add spinach leaves, pine nuts, parmesan cheese, garlic salt, white pepper, salt, black pepper and lemon juice.
Pulse to combine everything together.
With the machine running, add olive oil gradually into the mixture till it's all creamy and well combined.
Check seasoning and adjust to taste.
Transfer pesto to a bowl and refrigerate till ready to use.
Nutrition
Calories:
1101
kcal
|
Carbohydrates:
12
g
|
Protein:
20
g
|
Fat:
111
g
|
Saturated Fat:
17
g
|
Cholesterol:
22
mg
|
Sodium:
4092
mg
|
Potassium:
743
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
8235
IU
|
Vitamin C:
27.7
mg
|
Calcium:
490
mg
|
Iron:
5.5
mg