This is a nut-free pesto, packed with antioxidants and perfect for anyone with nut allergies.

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
1 cup
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place spinach leaves and garlic in the bowl of a food processor and pulse until coarsely chopped. Add 1/4 cup olive oil and process until smooth. Blend in more olive oil as needed to create a spreadable paste. Season with salt and pepper.

    Advertisement
  • Transfer pesto a bowl and stir in Parmesan cheese, lemon juice, and zest.

Cook's Notes:

Spinach pesto can be frozen. Freeze in single serving sizes in ice cube trays or in larger portion sizes in snap-top freezer containers. Thaw and use as needed.

Use with my Chicken Pesto Saladizza recipe.

Nutrition Facts

75 calories; protein 1.4g; carbohydrates 0.8g; fat 7.5g; cholesterol 2.2mg; sodium 60mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/23/2020
Good pesto!! Pretty easy recipe. Read More
Advertisement