Spinach Pesto

Spinach Pesto

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

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

3

cups

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.
Makes 3 cups pesto
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 Serving (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*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.