Veggie-Packed Pesto
4

Makes about 2 cups

If you're in the mood to make your own pesto, consider this vitamin-packed recipe. Keep this dish in mind when cooking for pint-sized picky eaters, too, since it's the perfect way to sneak more veggies onto their dinner plates. For a shortcut, pulse 1 (16-ounce) tub prepared pesto with broccoli or spinach until almost smooth.

View user submitted photos
    Ingredients: 
    • 5 cups lightly packed basil leaves
    • 1 cup grated parmesan cheese
    • 1/2 cup walnuts or pine nuts, toasted
    • 2 tablespoons lemon juice
    • 3 cloves garlic
    • 1 cup extra-virgin olive oil
    • 1 pound regular or baby spinach or 1 bunch broccoli, cut into florets and steamed
    • Salt and pepper to taste
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Put basil, cheese, nuts, lemon juice and garlic into a food processor and pulse until almost smooth. With the food processor running, slowly drizzle in oil until combined. Add broccoli or spinach and pulse again until almost smooth; season with salt and pepper.

    Nutritional Info: 
    Per Serving:Serving size: 2 tablespoons, 190 calories (160 from fat), 18g total fat, 3g saturated fat, 5mg cholesterol, 190mg sodium, 4g carbohydrate (2g dietary fiber, 0g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion