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Spinach Basil Pesto {Nut-Free}
This nut-free spinach basil pesto is bright green and full of flavor! It is great with pasta, veggies, chicken, fish, or as a spread on sandwiches.
Prep Time
5 mins
Total Time
5 mins
Servings: 8
Calories: 138 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1/2 cup olive oil
- 4 cups packed spinach leaves
- 2 cups packed basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.
- Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!
Cup of Yum
Notes
- If you like a thinner pesto you can add a little more olive oil. The pesto will keep in the fridge for up to one week and in the freezer for up to 6 months.
- If you like a thinner pesto you can add a little more olive oil. The pesto will keep in the fridge for up to one week and in the freezer for up to 6 months.
Nutrition Information
Calories
138kcal
(7%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
207mg
(9%)
Potassium
101mg
(3%)
Vitamin A
1750IU
(35%)
Vitamin C
7mg
(8%)
Calcium
64mg
(6%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 138
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 207mg | 9% |
| Potassium | 101mg | 2% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 7mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.