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Spinach Pesto
From EatingWell.com
This versatile pesto can be tossed with pasta for a quick supper or spread on crostini for a sophisticated appetizer.
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Nutritional Information
(per serving)
| Calories | 34 |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Cholesterol | 2mg |
| Sodium | 67mg |
| Total Carbohydrate | 2g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 2g |
| Calcium | -- |
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Yields: Makes about 1 1/3 cups
Total Time: 10 min
Prep Time: 10 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1/4 cup(s) toasted walnuts (see Tip)
- 2 slice(s) crustless white bread
- 1 clove(s) garlic
- 1/2 cup(s) (from 8 ounces frozen) cooked spinach
- 1/2 cup(s) nonfat plain yogurt
- 1/2 cup(s) freshly grated Parmesan cheese
- 1 tablespoon(s) extra-virgin olive oil
- Salt and freshly ground pepper to taste
Directions
- 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.
Tips & Techniques
To toast walnuts: Spread nuts on a baking sheet and bake at 350 degrees, stirring once, until fragrant, 7 to 9 minutes.
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