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.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 44 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 39.3mg||12 %|
|Sodium 265.1mg||9 %|
|Potassium 194.5mg||5 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23.2g|
|Protein 10.4g||15 %|
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Calories per serving: 181
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