Sunday, 6 July 2014

Spinach Basil Pesto

My basil plant was full of leaves, and I had some spinach in the fridge, so another pesto recipe seemed like the perfect way to use them up!

Pesto is a great way to add flavour without adding any sugar (unlike using marinara, pizza sauce or barbecue sauce), and it provides a serving of heart healthy monounsaturated fats from olive oil.

Makes 1 1/2 cups


3 tbsp pine nuts
2 cups baby spinach, packed
1/4 cup fresh basil
1/3 cup parmesan cheese
1/3 cup extra virgin olive oil
1 tsp dried oregano
1 clove garlic, minced
Salt and pepper, to taste


Place pine nuts in a pan over medium heat.  Stirring frequently, toast until fragrant, about 5 minutes.  Remove from heat and set aside.

Place all ingredients in a food processor and blend until uniform, scraping sides of container as needed.

Nutrition (per 2 tbsp)

Calories 75
Fat 7.8g
Carbohydrates 0.8g
Protein 1.6g

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