By Radish Roots
Simple Spinach Pesto
4 steps
Prep:5min
A tasty twist on the traditional basil pesto, this spinach pesto is here to stay! Super simple, convenient, and a great way to use up your greens in your fridge.
Updated at: Thu, 21 Nov 2024 11:51:09 GMT
Nutrition balance score
Good
Glycemic Index
17
Low
Glycemic Load
2
Low
Nutrition per serving
Calories972.3 kcal (49%)
Total Fat99.9 g (143%)
Carbs13.8 g (5%)
Sugars0.8 g (1%)
Protein11.3 g (23%)
Sodium1244 mg (62%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Toss spinach, garlic, nuts, nutritional yeast, salt, and pepper, into the bowl of a food processor. Blend until mixture is lumpy, about 20 seconds. If you don’t have pine nuts, any kind of nut is great! I’ve used pistachios, and walnuts before and they each have a unique flavored richness to each rendition.
Step 2
Slowly drizzle in olive oil and lemon juice until you achieve a smooth pesto sauce. Add more olive oil, lemon juice and salt and pepper to taste.
Step 3
Whenever I use this pesto in a dish, I end up adding more olive oil to the dish I am cooking to thin out the sauce so if your pesto is thick, that’s totally fine.
Step 4
Use immediately, or store in an airtight jar or container. Keeps fresh for 3 weeks in the fridge and freezes well up to 6 months.
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Notes
38 liked
1 disliked
Easy
Go-to
Under 30 minutes
Fresh
Delicious
