Spinach Pesto
Servings: 8
Calories: 287kcal
Ingredients
- 2 cups spinach
- 2 tbsp dried basil
- 1/2 cup parsley
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese *I made Miyoko's nut parmesan, see recipe below
- 1 cup toasted walnuts
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 1/2 tsp lemon juice
Instructions
- Place all ingredients in a food processor.
- Pulse until combined.
- Blend mixture and add more olive oil if needed until smooth or desired texture.
- Enjoy!
- Refrigerate remaining pesto in a glass jar.
- *Nut Cheese:
- Ingredients: 1 cup pine nuts, almonds or walnuts; 1 cup nutritional yeast flakes; 1/2 tsp sea salt
- Nut Cheese Instructions: Put all ingredients in a food processor and blend until thoroughly combined. Store in a glass container in the fridge for 6-8 weeks.
Nutrition
Calories: 287kcal | Carbohydrates: 8g | Protein: 7g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 354mg | Potassium: 387mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 33mg | Calcium: 150mg | Iron: 3.2mg
