This delicious version of pesto also happens to be more frugal than traditional basil pesto with pine nuts. I usually make a double batch so I can freeze a portion for meals later in the month. Pesto makes an amazing base for many dishes. So in my next few posts, I'll share my favorite ways to use it.
Not only is it delicious but pesto is also great for you in moderation. The combination of ingredients is very nutritious. Pesto is packed with good-for-you fats and antioxidants along with several vitamins and minerals. The fats work to help your body absorb all of the nutrients as well.
Nutritional Highlight: Walnuts. Nuts are a source of monounsaturated 'good' fats and Omega 3 fatty acids, which are great for overall health. Both support brain health and cognitive function as well as provide anti-inflammatory properties guarding against stroke, certain cancers and coronary heart disease.
2 cups Fresh Spinach, packed
1 cup Walnuts
1 cup Grated Parmesan
2 medium Garlic Cloves
2 Tbsp Lemon Juice
1 tsp Salt
1/4 tsp Red Pepper Flakes
Olive Oil, approx 1/4 cup or more
In a food processor, combine all ingredients except olive oil. Run the food processor and slowly add the olive oil to your desired consistency. I enjoy my pesto pretty thick so I use only about 1/4 cup olive oil. Make sure to scrape the sides of the bowl every once in a while to incorporate all ingredients.
Pesto freezes really well and can be frozen on large batches or even in an ice cube tray for easy additions to individual sized entrees.
Nutritional Analysis:
Per 2 Tbsp serving: 100 calories, 9.4g fat, 1.4g carbohydrates, 3.7g protein **calculated using 1/4c olive oil**
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