Peppy Pesto

Tons of recipes involve pesto, so have this version on hand! Keep it in the refrigerator for 2–3 days, or in the freezer for up to 1 month.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 cups baby spinach leaves, washed and dried
  • 1 cup fresh basil leaves, washed and dried
  • ½ cup toasted unsalted pine nuts
  • 6 garlic cloves, peeled
  • 2 Tbsp. lemon juice
  • 1 cup extra-virgin olive oil, divided
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper

Directions

  • In a food processor, combine the spinach, basil, pine nuts, garlic cloves, lemon juice, and ¼ cup of the olive oil. Process until well blended.
  • Drizzle remaining olive oil until desired consistency is achieved.
  • Add sea salt and pepper to taste.

Recipe Information

Serves: 6

Ingredients

  • 2 cups baby spinach leaves, washed and dried
  • 1 cup fresh basil leaves, washed and dried
  • ½ cup toasted unsalted pine nuts
  • 6 garlic cloves, peeled
  • 2 Tbsp. lemon juice
  • 1 cup extra-virgin olive oil, divided
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper

Directions

  • In a food processor, combine the spinach, basil, pine nuts, garlic cloves, lemon juice, and ¼ cup of the olive oil. Process until well blended.
  • Drizzle remaining olive oil until desired consistency is achieved.
  • Add sea salt and pepper to taste.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat42g
Saturated Fat6g
Cholesterol0mg
Sodium320mg
Total Carbohydrate4g
Dietary Fiber1g
Sugars1g
Protein2g