• If you're looking for a healthy appetizer recipe, try Tina O.'s Spinach Pesto.

Ingredients

  • 2 cups lightly packed baby spinach leaves (about 2 ounces)
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • 1 to 2 teaspoons grated lemon peel
  • 1/3 cup plus 2 teaspoons olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup freshly grated Parmesan
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 20 Min
SERVINGS 6
MAIN INGREDIENT Vegetable
MEAL/COURSE Appetizer
SEASON/OCCASION Summer
CUISINE Italian
DIETARY NOTES Vegetarian, Quick & Easy, Healthy

Preparation

  1. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse.
  2. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
  3. Add salt and pulse.
  4. Put half of the pesto into ice cube trays and store in the freezer for future use.
  5. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan.
  6. Season the pesto with salt and pepper, to taste.

Rating

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