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Spinach Pecan Pesto

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Submitted by bpolzer

YIELD

2 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 237
CUP ML PECANS
8 231.2
OUNCES ML/G SPINACH
washed & drained
½ 118
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML MISO PASTE
white
2 2
EACH EACH GARLIC CLOVES
minced
1 1
PINCH PINCH NUTMEG *

Directions

Preheat oven to 375℉ (190℃).

Place pecans on a cookie sheet and roast until lightly browned and aromatic, about 5 minutes.

Let cool.

Place half of the spinach in a food processor with the remaining ingredients and process until smooth.

Add remaining spinach a little at a time until all has been incorporated.

Serve over hot, fresh pasta.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 903 94% from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 653mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 7g 26%
Sugars g
Protein 16g
Vitamin A 23% Vitamin C 11%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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