FRESH SPINACH AND BASIL PESTO

Fresh Spinach and Basil Pesto image

Yield Serves 4; 2 tablespoons per serving

Number Of Ingredients 8

3 medium garlic cloves
1 cup packed fresh basil (about 2 1/2 ounces before removing stems)
1 cup packed baby spinach (about 2 ounces)
3 tablespoons shredded or grated Parmesan cheese
1 tablespoon pine nuts
1 tablespoon water (plus more as needed)
2 teaspoons fresh lemon juice
2 teaspoons olive oil (extra virgin preferred)

Steps:

With the food processor running, drop the garlic cloves into the food chute and process for 5 seconds. Add the basil, spinach, Parmesan, and pine nuts to the processor bowl. Process for 20 to 30 seconds, or until smooth, scraping the side once.
With the processor running, slowly pour 1 tablespoon water, the lemon juice, and oil through the food chute. Process for 10 seconds, or until well blended. While continuing to process, gradually add more water if needed for the desired consistency. Serve at room temperature or refrigerate in an airtight container for two to three days. Return refrigerated pesto to room temperature before serving, if desired.
Nutrition information
(Per serving)
Calories: 53
Total fat: 4.5g
Saturated: 1.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 2.0g
Cholesterol: 3mg
Sodium: 71mg
Carbohydrates: 2g
Fiber: 1g
Sugars: 0g
Protein: 3g
Calcium: 78mg
Potassium: 100mg
Dietary Exchanges
1 fat