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

Makes about 1 1/3 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per tablespoon: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 67 mg sodium; 25 mg potassium.
0 Carbohydrate Servings

TIP: Tip: To toast walnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.