SPINACH-BASIL PESTO

Spinach-Basil Pesto image

Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. -Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

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Ingredients

6 garlic cloves, halved
3 cups fresh baby spinach
1-1/2 cups loosely packed basil leaves
3/4 cup chopped walnuts or pine nuts, toasted
1 cup grated Parmesan cheese
1/2 teaspoon salt
Dash pepper
3/4 cup olive oil

Steps:

Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.

Nutrition Facts : Calories 167 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.