This bright flavored pesto makes a great topping for vegetables, fish, or lamb. It also works well as a dip for fresh vegetables, and as a zippy sandwich topping too.
Yield: 1 Cup
Serving Size: 1 Tbsp
Fiber: 0.2 grams
Protein: 1.4 grams
Fat: 11.3 grams
1/2 cup fresh basil leaves, packed
1 1/2 cups fresh baby spinach leaves, packed
2 cloves of garlic
1/4 cup walnut pieces
2/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
black pepper to taste
- Place basil, spinach, garlic, and walnuts in the bowl of a food processor, fitted with a steel blade. Pulse until coarsely chopped.
- With the processor on puree, slowly add the olive oil through the feed tube until the pesto is thoroughly pureed.
- Add the Parmesan and pepper, puree for 1 minute.
- Serve immediately.
- Store in the refrigerator or freezer, in a tightly covered container.