Fresh Spinach And Basil Pesto Recipes

Steps:

• Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.

Steps:

• Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

Steps:

• Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
• Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
• Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
• Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Steps:

• With the food processor running, drop the garlic cloves into the food chute and process for 5 seconds. Add the basil, spinach, Parmesan, and pine nuts to the processor bowl. Process for 20 to 30 seconds, or until smooth, scraping the side once.
• With the processor running, slowly pour 1 tablespoon water, the lemon juice, and oil through the food chute. Process for 10 seconds, or until well blended. While continuing to process, gradually add more water if needed for the desired consistency. Serve at room temperature or refrigerate in an airtight container for two to three days. Return refrigerated pesto to room temperature before serving, if desired.
• Nutrition information
• (Per serving)
• Calories: 53
• Total fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 3mg
• Sodium: 71mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugars: 0g
• Protein: 3g
• Calcium: 78mg
• Potassium: 100mg
• Dietary Exchanges
• 1 fat

Steps:

• Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
• With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
• Transfer to a glass bowl. Stir in cheese, salt, and pepper.