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Prep 10min
Total10min
Servings48
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Ingredients
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
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Steps
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.
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Choose spinach with leaves that are dark green and crisp; avoid any wimpy yellow ones.
Toss pesto with hot cooked pasta, or spoon it onto a block of cream cheese for a quick appetizer spread.
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Nutrition Facts
Serving Size:1 Tablespoon
Calories
60
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
2 mg
Sodium
60 mg
Potassium
50 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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