Spinach Pesto

http://www.eatingwell.com/recipes/spinach_pesto.html

From EatingWell:  October 1997

This versatile pesto can be tossed with pasta for a quick supper or spread on crostini for a sophisticated appetizer.

About 1 1/3 cups | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1/4 cup toasted walnuts, (see Tip)
• 2 slices crustless white bread
• 1 clove garlic
• 1/2 cup cooked spinach, (from 8 ounces frozen)
• 1/2 cup nonfat plain yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• Salt & freshly ground pepper, to taste

Preparation

1. Place walnuts, bread and garlic in a food processor or blender; blend until smooth. Blend in spinach, yogurt, Parmesan and oil. Season with salt and pepper.

Nutrition

Per tablespoon : 34 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 2 mg Cholesterol; 2 g Carbohydrates; 2 g Protein; 0 g Fiber; 67 mg Sodium; 25 mg Potassium

Exchanges: 1/2 fat

Tips & Notes

• Tip: To toast walnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.