Basil Spinach Pesto Recipe
This Basil Spinach Pesto Recipe is an easy, delicious way to add flavor and superfoods to your meal! Naturally gluten free, low carb and healthy!
Servings 20 Tbsp
- 1/2 Cup Pine nuts
- 2 Cups Baby spinach, Tightly packed
- 1 Cup Basil leaves, lightly packed
- 1 tsp Lemon zest
- 1 tsp Fresh lemon juice
- 1/2 Cup Parmesan cheese, grated
- 1 tsp Fresh garlic, minced
- 1/2 tsp Sea salt
- 1/2 Cup Olive oil
Heat your oven to 350 degrees and spread the pine nuts on a baking sheet. Bake until golden brown and toasted, about 4-8 minutes.
Transfer the pine nuts into a large food processor and process until broken down. Add the spinch and basil and process until broken down. Add in the lemon zest and juice and process again. Finally, add in the Parmesan, garlic and salt
With the food processor running, stream in the olive oil until combined.
Transfer to an air-tight container and store in the fridge for about a week or devour immediately!
Calories: 84kcal | Carbohydrates: 0.8g | Protein: 1.7g | Fat: 8.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 4.8g | Cholesterol: 2mg | Sodium: 108.4mg | Potassium: 33.7mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 8.1IU | Vitamin C: 2.9mg | Calcium: 4.3mg | Iron: 2.4mg