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Spinach Pesto

:  October 1997

Your rating: None Average: 3.4 (5 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:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our 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

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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


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Comfort foods
Everyday favorites
Kid-friendly
Type of Dish
Appetizer
Sauce/Condiment, savory
Ease of Preparation
Easy
Ethnic/Regional
Italian
Mediterranean
Total Time
15 minutes or less
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Dinner

Season
Spring
Summer
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Winter
Publication
October 1997
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