The Pioneer Woman Tasty Kitchen
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Simple Spinach Parmesan Pesto

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

With a spinach pesto you can pack all of the antioxidants of 1/2 cup of raw spinach into one 2-tablespoon serving of sauce! The antioxidants have not been removed from the other phytonutrients in the spinach, therefore their absorption is uninterrupted!

The only tool you need for this lovely sauce is a food processor or blender! The pesto keeps for about a week in the fridge.

Ingredients

  • 4 cups Raw Fresh Spinach Leaves
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Pressed
  • ¼ cups Unsalted Pine Nuts
  • ¼ cups Shredded Parmesan Cheese
  • 2 Tablespoons Water

Preparation

Combine all ingredients in a food processor and mix until a puree is formed. Store in an airtight jar or other container in the refrigerator.

Nutrition Info per 2 Tbsp: 97 calories, 7 g fat (3 g monounsaturated), 3 g protein, 1 g carbohydrate, 0.8g fiber

One Comment

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danabk on 2.28.2011

This is a great almosy raw recipe.
Thanks for sharing.

2 Reviews

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Lori on 7.21.2011

So easy & SO VERY good! I love having this in the fridge for summer sandwiches, pasta, etc……love it!

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gymbabe on 3.2.2011

This was great! I served it with whole wheat penne and a little extra olive oil and parmesan. Very good!

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