Spinach Pesto Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 cup olive oil
Hot cooked pasta
Instructions
Place the first six ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and peel; 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 for up to 1 month.
To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
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