Blend the spinach, parsley,pine nuts in a food processor on slow, adding half the olive oil. Add the Parmesan cheese, garlic, salt, spices, lemon juice, and remaining olive oil until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
This will create a rich, bright green, pesto that freezes well. You can add more or less of the spinach/parsley or even basil, just keep the ratio of the greens to the rest the same. The pepper will take some time to incorporate into the mixture, but it should be ready to eat right out of the food processor.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 69 (92%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 2.2mg||1 %|
|Sodium 69.3mg||2 %|
|Potassium 34.4mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 1.4g||2 %|
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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: 75
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