SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
SAGE-SPINACH PESTO
Make and share this Sage-Spinach Pesto recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 16 tablespoons, 8 serving(s)
Number Of Ingredients 9
Steps:
- Drop pine nuts and garlic through food chute with food processor on, and process until minced.
- Add next 6 ingredients; process until finely minced.
- With processor on, slowly pour oil through food chute, and process until well blended.
- Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
- For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.
Nutrition Facts : Calories 74.3, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.4, Sodium 74.4, Carbohydrate 2, Fiber 0.8, Sugar 0.3, Protein 1.6
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