Pesto with Spinach
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
spinach
tightly packed, washed and stemmed |
|
| 2 | tablespoons |
pine nuts
broken, or shelled walnuts |
|
| 2 | large cloves |
garlic
|
*
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
romano cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
spinach
tightly packed, washed and stemmed |
|
| 3E+1 | ml |
pine nuts
broken, or shelled walnuts |
|
| 2 | large cloves |
garlic
|
*
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
romano cheese
|
*
|
Directions
Place spinach, pine nuts, garlic, and ¼ to ½ teaspoon of salt, if desired, in a food processor fitted with the steel blade or a blender jar.
Pulse several times to begin chopping and blending the ingredients.
Then turn on machine at high speed and pour in the olive oil in a steady stream.
Blend until the mixture is a smooth paste.
If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir.
When the ingredients are pureed, transfer to a bowl and stir in the cheeses.
Blend thoroughly.
For parsley pesto, substitute 2 c. of parsley for the spinach.
