Spinach-Lemon Pesto

Name: Spinach-Lemon Pesto
Prep time: 5
Cook time: 1
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: fresh baby spinach; grated Parmesan cheese; almonds; fresh lemon juice; lemon peel; garlic; olive oil

5

Minutes

6

Servings

7

Ingredients

Cook Mode

Ingredients

2 cups fresh baby spinach
1/3 cup grated Parmesan cheese
1/4 cup toasted sliced almonds
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel (from 1/2 lemon)
1 teaspoon minced garlic
2 tablespoons olive oil

Preparation

Step 1

Place spinach, cheese, almonds, lemon juice, zest and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly drizzle in oil and 2 tablespoons water through opening in cover, processing until smooth.

Cooking Tip: To toast almonds, spread in single layer on shallow-rimmed baking sheet. Bake in 350°F oven 3 to 5 minutes or until slightly browned, stirring occasionally. Watch carefully to prevent burning.

Nutrition Information

Nutrition information per serving, 2 tablespoons: 85 Calories; 67.5 Calories from fat; 7.5g Total Fat (1.4 g Saturated Fat; 0 g Trans Fat; 1 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 3 mg Cholesterol; 87 mg Sodium; 2 g Total Carbohydrate; 1 g Dietary Fiber; 2 g Protein; 64 mg Calcium; 0.8 mg Iron; 40 mg Potassium; 0.1 mg Riboflavin; 0.2 mg NE Niacin; 0 mg Vitamin B₆; 0.1 mcg Vitamin B₁₂; 45 mg Phosphorus; 0.3 mg Zinc; 1.6 mcg Selenium; 2.8 mg Choline.

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