Spinach Pesto

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From: EatingWell Magazine October 1997

This versatile pesto can be tossed with pasta for a quick supper or spread on crostini for a sophisticated appetizer.

Ingredients 21 servings

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Original recipe yields 21 servings
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  • 1/4 cup toasted walnuts, (see Tip)
  • 2 slices crustless white bread
  • 1 clove garlic
  • 1/2 cup cooked spinach, (from 8 ounces frozen)
  • 1/2 cup nonfat plain yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • Salt & freshly ground pepper, to taste

Preparation

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  1. Place walnuts, bread and garlic in a food processor or blender; blend until smooth. Blend in spinach, yogurt, Parmesan and oil. Season with salt and pepper.
  • Tip: To toast walnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 35 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 12 mcg folate; 2 mg cholesterol; 1 g sugars; 448 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 0 mg iron; 68 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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