Veggie-Packed Pesto

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.

  • 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
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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.

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