Veggie-Packed Pesto
Makes about 2 cups
Time 10 min
If you're in the mood to make your own pesto, this recipe has some extra oomph thanks to a whole pound of fresh spinach. Keep this dish in mind when cooking for pint-sized eaters, too, since it's the perfect way to sneak more veggies onto their dinner plates.
Special Diets:
Ingredients
- 5 cups lightly packed fresh basil
- 1 cup grated Parmigiano-Reggiano 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
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
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 spinach, salt and pepper and pulse again to combine.
Nutritional Info:
Per serving: 2 tablespoons, 180 calories (160 from fat), 18g total fat, 3g saturated fat, 5mg cholesterol, 190mg sodium, 4g carbohydrates (2g dietary fiber, 0g sugar), 4g protein.
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.
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Ingredients
- 5 cups lightly packed fresh basil
- 1 cup grated Parmigiano-Reggiano 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
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper