Spinach Basil Pesto

Pasta and Noodle - Dinner

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Brief

Prep 20 mins

Total: 20 mins

Servings: 24

Yield: 12 frozen cubes

Spinach Basil Pesto

Ingredients

1 ½ cups baby spinach leaves

¾ cup fresh basil leaves

½ cup toasted pine nuts

½ cup grated Parmesan cheese

4 cloves garlic

peeled and quartered

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

½ cup extra-virgin olive oil

Pesto Pasta

Dinner

Directions

Step 1

Blend the spinach basil pine nuts Parmesan cheese garlic salt pepper lemon juice lemon zest and 2 tablespoons olive oil in a food processor until nearly smooth scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Nutritional Information

Spinach Basil Pesto

Servings Per Recipe:24

Calories: 67

% Daily Value *

Protein: 1.5g 3%

Carbohydrates: 0.8g

Dietary Fiber: 0.2g 1%

Sugars: 0.1g

Fat: 6.6g 10%

Saturated Fat: 1.2g 6%

Cholesterol: 1.5mg 1%

Vitamin A Iu: 253.6IU 5%

Niacin Equivalents: 0.4mg 3%

Vitamin C: 1.3mg 2%

Folate: 6.4mcg 2%

Calcium: 24.6mg 3%

Iron: 0.4mg 2%

Magnesium: 9.8mg 4%

Potassium: 36.8mg 1%

Sodium: 87.2mg 4%

Calories From Fat: 59.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.