Basil & Spinach Pesto


Basil & Spinach Pesto is delicious on artisan bread or served with pasta.

Be sure to check out our recipe for Creamy Pesto & Pasta Salad.

Basil & Spinach Pesto

Basil & Spinach Pesto

Yields: 1 cup | Serving Size: 16 | Calories: 140 | Total Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 4 | Carbohydrates:1 g | Sodium: 74 mg | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 3 g | SmartPoints: 5

Ingredients

  • 1 cup packed fresh basil
  • 1 cup packed fresh baby spinach
  • 2 cloves garlic
  • 1/2 cup pine nuts
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 3/4 cup grated Pecorino Romano cheese, (optional - parmesan cheese)
  • 3/4 cup extra-virgin olive oil

Directions

Add all ingredients, except oil, to a food processor or blender, pulse until ingredients are finely chopped. Add oil and pulse until smooth. Store in an airtight container in the refrigerator until ready to use.

Add this recipe to your favorite pasta. Cook one (16 ounce) box of whole wheat spaghetti or Fettuccine according to instructions on box, add pesto and toss to coat.

NOTE: To freeze pesto, do not add cheese until thawed and ready to serve. Freeze up to 2 months.

http://skinnyms.com/basil-spinach-pesto/

10 Comments on "Basil & Spinach Pesto"

  1. Healthy Living with Kristin!  March 20, 2013

    This sounds delicious! I'll definitely give it a try. Do you have any ideas on what to substitute for the cheese if lactose intolerant?? Have a beautiful day!

    Reply
    • Skinny Ms.  March 21, 2013

      Cheese is a big part of pesto. I think you could likely find a vegan cheese or lactose free cheese at most grocery stores.

      Reply
    • Sue  July 14, 2014

      I can't have dairy also, but there is a Pecorino romano and another romano that is made from sheep's milk which I can have. They are pricey, but it only takes a little. Roman is sold in grocery stores, but is often from cow's milk, so watch it closely. There are also lactose pills at most grocery stores and drug stores. I found that I need 3 instead of the 2 they suggest. Hope it works for you. Too many things made with Parmesan – hate to miss out! There may also be a Parmesan made from sheep or goat that works. I have found some sheep and/or goat cheese I can eat that are delicious.

      Reply
  2. hazel  March 22, 2013

    how long does this keep for in the fridge?

    Reply
    • Skinny Ms.  March 23, 2013

      Hazel, 2-3 days since there are no preservatives. You’ll need to stir after refrigerating.

      Reply
  3. Christine  March 22, 2013

    Healthy Living with Kristin! Cabot has a couple of 'light' cheeses that are considered lactose free. I

    Reply
  4. Mary Murphy  August 24, 2013

    Could you use coconut oil instead?

    Reply
    • 3V_Admin  August 25, 2013

      Mary, Yes, but I’m not sure how that would taste. Keep us posted.

      Reply
  5. Justine  May 4, 2017

    Is the nutritional info for the whole thing or for a tbsp?

    Reply

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