Basil & Spinach Pesto is delicious on artisan bread or served with pasta.
Be sure to check out our recipe for Creamy Pesto & Pasta Salad.
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
- 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
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.