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Sage-Spinach Pesto
via mikekey at www.food.com
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Ingredients & Nutrition
| Ingredients | Calories | Fat g | Carb g | Protein g | Fiber g |
|---|---|---|---|---|---|
| Totals Per Serving (8 servings) | 77* | 7.26* | 2.04* | 1.84* | 0.76* |
| Recipe Totals | 615* | 58.05* | 16.32* | 14.69* | 6.11* |
| 2 tablespoons pine nuts, toasted | 114 | 11.54 | 2.21 | 2.31 | 0.62 |
| 2 garlic cloves, peeled | 9 | 0.03 | 1.98 | 0.38 | 0.13 |
| 2 cups fresh spinach, torn | 14 | 0.23 | 2.18 | 1.72 | 1.32 |
| 2 cups Italian parsley | 43 | 0.95 | 7.60 | 3.56 | 3.96 |
| 3/4 cup fresh sage leaf | * | * | * | * | * |
| 2 tablespoons fresh parmesan cheese, grated | 73 | 4.80 | 0.60 | 6.65 | 0.00 |
| 4 teaspoons lemon juice | 5 | 0.00 | 1.75 | 0.08 | 0.08 |
| 1/8 teaspoon salt | 0 | 0.00 | 0.00 | 0.00 | 0.00 |
| 3 tablespoons extra virgin olive oil | 358 | 40.50 | 0.00 | 0.00 | 0.00 |
* some ingredients are missing nutrition values
Directions
- Drop pine nuts and garlic through food chute with food processor on, and process until minced.
- Add next 6 ingredients; process until finely minced.
- With processor on, slowly pour oil through food chute, and process until well blended.
- Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
- For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.
Recipe Info
- Prep:
- 20 min
- Start to finish:
- 20 min
- Yield:
- Serves: 8 , Servings: 16 tablespoons
- Servings:
- 8
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