Spinach Pesto
Spinach Pesto - Appetizer (Italian)
15 minItalian
Servings1
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
- Egg Free
Steps
- 1Preheat the oven to 350 degrees F. Spread...
- 2Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast for 5-10 minutes until fragrant. Let cool.
- 3In the bowl of a food processor, combine the spinach, pecans, parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of the olive oil.
- 4Pulse a few times to combine everything.
- 5With the processor running, drizzle in the remaining 4 tablespoons of olive oil until the pesto is well combined.
- 6Use immediately or portion it into an ice cube tray to freeze to use later.
- 7Once it’s frozen you can pop out the pesto cubes and store them in a ziplock bag in the freezer until you’re ready to use them, up to 3 months.
Nutrition
- Calories
- 1258kcal
- Protein
- 49g
- Carbs
- 11g
- Fat
- 114g
- Fiber
- 2g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does spinach pesto take to make?
About 15 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 1 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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