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
  • Servings 48

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
60
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
2 mg
2 %;
Sodium
60 mg
60 %;
Total Carbohydrate
1 g
1 %
(Dietary Fiber
0g
0%
),
Protein
1 g
1 %
;
% 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.