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Nutrition Facts
Serving Size 1 cups 105g Recipe makes 2 cups)
Calories 383
Calories from Fat 327		(85%)
Amount Per Serving		%DV
	Total Fat 36.4g	56%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 15.4g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 515mg		21%
Potassium 415mg		11%
Total Carbohydrate 8.1g		2%
	Dietary Fiber 3.2g	12%
	Sugars 1.2g
Protein 10.9g		21%
how is this calculated?

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Speedy Spinach Pesto

Recipe #176624 | 10 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Jul 7, 2006

My dh doesnt care for basil so I searched for an alternative and found this one!

2 cups (change servings and units)

Ingredients

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or pine nuts, toasted
1/4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Directions

1
Place all ingredients into food processor and process to a fine paste.
2
Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
3
Keeps for weeks in the refrigerator.

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Featured Reviews for This Recipe

From: Chef #746099

On Jan 12, 2009

0 people found this review helpful

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From: realbirdlady

On Dec 23, 2008

A tasty and healthy spread, with a cheery green color. The proportions were off for my taste; it probably depends on the specific fresh ingredients. We're usually big garlic fans, but this was way to much. More nuts would have been good, and I did need to add more liquid. I used lightly oiled plastic wrap over the top of the pesto (on the pesto, not up at the top of the container) and didn't have any problem with discoloration.

1 person found this review helpful

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From: Pot Scrubber

On Jul 10, 2006

Sorry to keep picking on you but your recipes are soooo good. I don't have an herb garden and to buy those little plastic packaged herbs at the market is so expensive when you need two cups. Spinach is the favored veggie in our house so I thought, "why not?" This was really terrific served tossed with some linguine and grilled shrimp.

4 people found this review helpful

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From: krisdecam

On Oct 9, 2007

amazing. This is just the recipe I have been looking for. It's such an easy meal. I used it on cheese stuffed tortellinis for dinner and then I put it on a tortilla with turkey and some wrap fixings and it's awesome for lunch. I used pistachio nuts which I think gives it a great flavor and are much cheaper.

3 people found this review helpful

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Read all 9 reviews