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Spinach Pesto

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Spinach Pesto
  • Prep 10 min
  • Total 10 min
  • Servings 48
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Popeye-approved pesto! A tasty way to get a little more vitamin A in your diet.
Updated Feb 22, 2007

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Choose spinach with leaves that are dark green and crisp; avoid any wimpy yellow ones.
  • tip 2
    Toss pesto with hot cooked pasta, or spoon it onto a block of cream cheese for a quick appetizer spread.

Nutrition

60 Calories, 6 g Total Fat, 1 g Protein, 1 g Total Carbohydrate

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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