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Asiago Spinach Pesto

Asiago Spinach Pesto

It's hard to believe a handful of spinach with a few simple ingredients can turn into something very special. You might want to make a double batch.













Trans-fat Free, Low Carb, Sugar-Free


3 ounces spinach
2 ounces pine nuts
1/3 cup, toasted
3 ounces asiago cheese
parmesan works well too, 1/2 cup finely shredded
1 clove garlic
¼ cup olive oil
1 x salt
to taste
1 x black pepper
to taste


Wash spinach, grate cheese and mince the garlic.

Toast the pines nuts at 300℉ (150℃) in a toaster oven, or toast in a skillet until brown and fragrant.

Add spinach, pine nuts, asiago cheese, garlic, olive oil into a food processor.

Process until all ingredients are incorporated and you end up with a purée to your desired consistency.

Thin it out with water if you feel it's too thick for your needs.


Add salt and some fresh ground black pepper.

Taste again and adjust seasonings.

This can be made in advance and frozen by placing in an airtight container for up to a month in advance.

To thaw: place in the refrigerator overnight or for 8 hours and allow to thaw slowly. It doesn't like to be microwaved.

Serve with pasta, to dress up plain veggies, with gnocchi, spread on toast in the morning the possibilities are endless.


* not incl. in nutrient facts



over 7 years

My husband made this pesto that was served with blue pumpkin gnocchi, it was quick and easy to make, and full of flavour, toasted pine nuts, asiago cheese and some good olive oil really brought the flavor together. And if you like, you can add a small clove of garlic that adds extra garlicky taste. Overall it is an excellent pesto that can be servered with any pasta or grilled seafood.

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 25587% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 254mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 16g
Vitamin A 6% Vitamin C 2%
Calcium 23% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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