Spinach Pesto

Serving size: 8 servings

Ingredients

  • 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

Instructions

  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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as told by mom, Cindy Our oldest son, Preston was diagnosed with severe food (milk, egg, banana, peanut, tree nuts, shellfish) and environmental (outdoor molds, outdoor pollens, dust mites, dogs, cats) allergies at one year of age. After eliminating these allergens from his diet and surroundings, the levels continued to grow in number and the…
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