Spinach Pesto

Popeye-approved pesto! A tasty way to get a little more vitamin A in your diet.

Prep Time: 10 min
Total Time: 10 min
Makes: 3 cups pesto

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4	cups firmly packed fresh spinach (10 ounces)
1	cup firmly packed fresh basil leaves
1	cup grated Parmesan cheese
1/2	cup chopped pine nuts or walnuts
1	cup olive oil
8	garlic cloves
1/2	teaspoon salt
1/4	teaspoon pepper

1.	Place all ingredients in food processor. Cover and process about 3 minutes, stopping processor occasionally to scrape sides, until finely chopped and smooth.
2.	Store covered in refrigerator up to 3 days or in freezer up to 3 months.

Purchasing

Choose spinach with leaves that are dark green and crisp; avoid any wimpy yellow ones.

Serve With

Toss pesto with hot cooked pasta, or spoon it onto a block of cream cheese for a quick appetizer spread.

Nutrition Information:

1 Tablespoon: Calories 60 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 2 mg; Sodium 60 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2 %; Iron 0% Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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