This pesto features spinach in addition to the traditional basil and whole olives instead of olive oil. Enjoy it as a dip or spread or as a topping for pasta, rice or quinoa.
- 2 cups fresh basil
- 2 cups fresh spinach
- 1 cup pitted green olives, such as Castelvetrano
- 1/2 cup walnuts
- 1/2 cup pine nuts
- 2 cloves garlic
- 1 tablespoon lemon juice
Place all ingredients in a food processor and pulse until combined. Transfer to a bowl, cover and chill until ready to serve.
Per serving: about 1/4 cup, 140 calories (120 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 4g carbohydrates (1g dietary fiber, 1g sugar), 3g 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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