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Spinach Pesto

October 1997

Your rating: None Average: 3 (6 votes)

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


Spinach Pesto Recipe

Makes: About 1 1/3 cups

Active Time:

Total Time:

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.

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


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