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Spinach Pesto
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Replace the basil in traditional pesto with spinach leaves and you have spinach pesto. This is especially delicious tossed over cooked pasta.

Makes 6 (1/4-cup) servings.

Prep Time: 10 minutes

INGREDIENTS

1 package (6 ounces) baby spinach leaves, rinsed and patted dry
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1/3 cup olive oil

DIRECTIONS

1. Place spinach, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

2. Store in tightly covered container in refrigerator up to 1 week.

Tips

Serving Suggestions: 

  • Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto. 
  • Drizzle over sliced tomato and mozzarella salad. 
  • Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread. 
  • Drizzle pesto over cooked chicken, steak, lamb or fish.
  • Stir into pasta or potato salad. 

     

Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

NUTRITION INFORMATION

per serving

Calories: 251

Fat: 23 g

Carbohydrates: 5 g

Cholesterol: 10 mg

Sodium: 413 mg

Fiber: 2 g

Protein: 6 g

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