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–+ servings
This Basil and Spinach Pesto can be used in a number of delicious ways.
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4.50 from 2 votes
SkinnyMS

Basil and Spinach Pesto

Our version of pesto beats the store-bought version any day in taste and nutrition.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Italian
Keyword: Diabetic-Friendly, Gluten-Free, Keto, Quick and Easy
Servings: 12 people
Calories: 183kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 cup basil fresh, packed
  • 1 cup baby spinach fresh, packed
  • 2 garlic cloves
  • 1/2 cup pine nuts
  • 1/4 teaspoon black pepper
  • kosher or sea salt to taste
  • 3/4 cup pecorino romano cheese grated, optional parmesan cheese
  • 3/4 cup extra virgin olive oil

Instructions

  • 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.

Notes

To freeze pesto, do not add cheese until thawed and ready to serve. Freeze up to 2 months.
Nutritional information does not include pasta. 

Nutrition

Serving: 2tablespoons | Calories: 183kcal | Carbohydrates: 1g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 78mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg |
SmartPoints (Freestyle): 6
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SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6