Basil and Spinach Pesto
Author: Kelly Hutchinson
Serves: 4
- 1 c basil (packed)
- ½ c spinach (packed)
- 2 cloves garlic
- 2 tbsp pine nuts
- 0.5 oz Parmesan cheese or 1 tbsp nutritional yeast (optional)
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- Pack basil, spinach, pine nuts, and cheese or nutritional yeast into a food processor.
- Drizzle oil over top and process briefly.
- Scrape down sides and add water. Process until desired consistency is met, scraping down sides as necessary.
- Can store for up to a week in an airtight container.
For a vegan version, opt for nutritional yeast (or omit entirely).
Makes ~1/2 c.
Calories: 75 Fat: 7g Carbohydrates: 1g Protein: 2g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/09/25/basil-spinach-pesto/
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