For pesto, in a blender container or food processor bowl combine spinach, parsley, cheese, nuts, garlic, basil and 1/4 teaspoon salt. Cover and blend or process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides. With the machine running slowly, gradually add oil and blend or process to the consistency of soft butter. Divide into 3 portions and place in small airtight containers. Refrigerate for 1 to 2 days ro freeze up to 1 month. Toss with pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 36 (50%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.7mg||4 %|
|Sodium 255.3mg||9 %|
|Potassium 127.3mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.6g|
|Protein 6.1g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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