RSSSpinach Pesto
From EatingWell: October 1997 — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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
- 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.
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.
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
Recipe Categories
- Ethnic/Regional
- Italian
- Mediterranean
- Type of Dish
- Sauce/Condiment, savory
- Appetizer
- Style/Theme
- Vegetarian
- Kid-friendly
- Everyday favorites
- Comfort foods
- Publication
- October 1997
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Appetizers
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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