Name: Spinach-Basil Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1-3/4 cups
Cuisine: Europe, Italian
Ingredients: 6 garlic cloves, halved; 3 cups fresh baby spinach; 1-1/2 cups loosely packed basil leaves; 3/4 cup chopped walnuts or pine nuts, toasted; 1 cup grated Parmesan cheese; 1/2 teaspoon salt; Dash pepper; 3/4 cup olive oil

Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan

Can you freeze Spinach-Basil Pesto?

Freeze pesto in freezer containers. To use, thaw in refrigerator.

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Spinach-Basil Pesto

3.7 | 3 Reviews Add your review

Yield:1-3/4 cups

Prep:10 min

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Ingredients

6 garlic cloves, halved
3 cups fresh baby spinach
1-1/2 cups loosely packed basil leaves
3/4 cup chopped walnuts or pine nuts, toasted
1 cup grated Parmesan cheese
1/2 teaspoon salt
Dash pepper
3/4 cup olive oil

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Directions

Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.

Nutrition Facts

2 tablespoons: 167 calories, 17g fat (3g saturated fat), 5mg cholesterol, 177mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 3g protein.

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