Spinach pesto, January 2014
This winter pesto recipe uses spinach and has no nuts or Parmesan cheese. Make a big batch and freeze in small containers or an ice cube tray. Use it in pesto-olive spaghetti sauce, in soups or stews, or to toss with spaghetti squash or zucchini noodles.
| Simple Spinach Pesto | Print |
Author: Eileen Beran
Prep time:
Total time:
Serves: 8
Ingredients
- 4 cups slightly packed spinach leaves
- 1/4 cup olive oil
- 2 garlic cloves, peeled and crushed
- 1/4 teaspoon salt
Instructions
- In the bowl of a food processor fitted with the metal blade, place, in this order, spinach leaves, olive oil, garlic, and salt.
- Process until all ingredients are uniformly chopped and incorporated, scraping down the sides of the work bowl two or three times.
- Refrigerate and use within a day or two, or freeze; 1- to 2-tablespoon portions can be frozen in an ice cube tray.
Serving size: 1 tablespoon; Calories: 59; Fat: 6g; Saturated fat: 1g; Carbohydrates: 1g; Sugar: 0g; Sodium: 86mg; Fiber: 0g; Protein: 1g; Cholesterol: 0mg.
