Nut-Free Spinach Pesto recipe

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Ingredients

8 cups packed baby spinach
1 ½ cloves garlic
½ cup olive oil, divided
salt and ground black pepper to taste
½ cup grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon grated lemon zest

Nutrition Info

74.5 calories
carbohydrate: 0.8 g
cholesterol: 2.2 mg
fat: 7.5 g
fiber: 0.4 g
protein: 1.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 60 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place spinach leaves and garlic in the bowl of a food processor and pulse until coarsely chopped. Add 1/4 cup olive oil and process until smooth. Blend in more olive oil as needed to create a spreadable paste. Season with salt and pepper.

  2. Transfer pesto a bowl and stir in Parmesan cheese, lemon juice, and zest.

Recipe Yield

1 cup

Recipe Note

This is a nut-free pesto, packed with antioxidants and perfect for anyone with nut allergies.

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