Jaye's Basil Pesto

Make this flavorful pesto when summer basil is at its peak. The secret is in the baby spinach, which adds a mellow, fresh flavor.

1,141views
2 users rated this recipe an average rating of 3.0
  • Yields: 1-3/4 cups
  • Prep: 10 mins
Rate me!


Jaye's Basil Pesto
Ingredients
1/2
cup extra virgin olive oil
1 1/2
cups fresh baby spinach, stems removed
3/4
cup fresh basil leaves
1/2
cup walnuts or pine nuts
6
ounces Asiago cheese, grated
3
large cloves garlic, peeled and quartered
Directions
  1. To prepare in a food processor bowl* combine 2 tablespoons of the olive oil, the spinach, basil, walnuts, cheese, and garlic. Cover and process until nearly smooth, stopping processor and scraping sides as necessary. Drizzle in remaining olive oil until mixture is smooth. Makes about 1-3/4 cups.
From the Test Kitchen
*Note:

To prepare in a blender container, first coarsely chop the spinach, basil, walnuts, and garlic on a cutting board. In a blender combine all ingredients. Cover and blend until mixture is smooth.

Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days or freeze up to 1 month.

Nutrition Facts (Jaye's Basil Pesto)
    Per serving:
  • 77 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 6 mg chol.,
  • 68 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X