Spinach Pesto Recipe
This Spinach Pesto recipe will change the way you think about pesto sauce! It includes baby spinach, basil, walnuts and lemon juice for a delicious twist on the classic. It’s great for meal prep and it comes together in minutes!
Author: Flavor the Moments
Meal Type: Eggs Free
Cuisine: Italian
Difficulty: EASY
Prep. Time: 15 minutes
Cook Time:
Total Time: 15 minutes
Servings: 8 servings
Calories: 43 kcal per serving
Ingredients
- ¼ cup - walnut pieces
- 4 cups - baby spinach
- ½ cup - basil leaves
- 1 clove - garlic
- 1 tbsp - lemon zest
- 2 tablespoons - fresh lemon juice
- ¼ cup - parmesan
- 6 tablespoons - extra virgin olive oil
- salt
Instructions
- Preheat the oven to 350 degrees. Toast the walnuts on a rimmed baking sheet for 8-10 minutes or until golden and fragrant.
- Place the spinach, basil leaves, garlic, lemon zest and juice, walnuts, and parmesan into the bowl of a food processor.
- With the processor running, add the oil through the feed tube and process until the sauce reaches the desired consistency. Taste, then add salt and pepper to taste and process until combined. Enjoy!
Nutrition
Energy: 43 kcal | Total Fat: 3 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 3 mg | Total Carbs: 2 g | Fiber: 1 g | Sugars: 0 g | Proteins: 2 g | Sodium: 212 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g
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