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

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
1-3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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*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.

Tips

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

Nutrition Facts

77 calories; fat 8g; cholesterol 6mg; saturated fat 2g; carbohydrates 1g; mono fat 3g; poly fat 1g; protein 2g; vitamin a 145.8IU; vitamin c 0.6mg; sodium 68mg; calcium 60.6mg; iron 0.2mg.
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