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Spinach Pesto

Bursting with flavor, spinach pesto is a great topping for pasta, roasted vegetables, pizza, and more!

Ingredients

  • 1 Tablespoon minced garlic
  • ¼ cup nuts or sunflower seeds
  • ⅓ cup grated parmesan cheese
  • ½ teaspoon salt
  • 1 cup packed basil leaves
  • 2 cups packed spinach leaves
  • 1 Tablespoon lemon juice
  • ½ cup olive oil

Directions

  1. Put all ingredients into a food processor or blender and pulse until combined. Scrape down the sides of the blender once or twice to ensure everything is combined.
  2. If the pesto is too dry, add a little water or a olive oil and blend until combined. 

 

Makes 1½ – 2 cups

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources  in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here. 

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

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