Spinach Pesto

Serving size: 8 servings


  • 2 cups fresh spinach leaves, washed, stems removed
  • 1/2 cup fresh parsley, basil, or cilantro
  • 1/2 cup walnuts or pine nuts, optional
  • 1/4 cup parmesan cheese, freshly grated
  • 3 garlic cloves
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper


  1. Place ingredients in a food processor and process until a fine paste.
  2. Adjust seasoning to taste. Transfer to airtight container and refrigerate for up to two weeks. Pesto also freezes good in ice cube trays or other small containers. Use as a spread on sandwiches, chicken, or fish and mix with veggies or noodles. Yields 2 cups.

Nutrition per serving: 93 calories, 2 g carbohydrates, 2 mg cholesterol, 9 g fat, 1 g fiber, 2 g protein, 45 mg sodium.

Recipe from: food.com

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