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  2. Spinach-Lemon Pesto

Spinach-Lemon Pesto

Try this recipe. Spinach pesto with Parmesan cheese, almonds, and lemon. Perfect to top a steak or burger.

  • 5
    min
  • 6
    SERVINGS
  • 90
    Cal
  • 2 g
    Protein

Ingredients:

  • 2 cups fresh baby spinach
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup toasted sliced almonds
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel (from 1/2 lemon)
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil

Cooking:

  1. Place spinach, cheese, almonds, lemon juice, zest and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly drizzle in oil and 2 tablespoons water through opening in cover, processing until smooth. 

    Cook's Tip: To toast almonds, spread in single layer on shallow-rimmed baking sheet. Bake in 350°F oven 3 to 5 minutes or until slightly browned, stirring occasionally. Watch carefully to prevent burning.
85 CALORIES

0 % *

1.4g SAT FAT

0 % DV **

2g PROTEIN

0 % DV

0.8 mg IRON

0 % DV

0.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 tablespoons: 85 Calories; 67.5 Calories from fat; 7.5g Total Fat (1.4 g Saturated Fat; 0 g Trans Fat; 1 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 3 mg Cholesterol; 87 mg Sodium; 2 g Total Carbohydrate; 1 g Dietary Fiber; 2 g Protein; 64 mg Calcium; 0.8 mg Iron; 40 mg Potassium; 0.1 mg Riboflavin; 0.2 mg NE Niacin; 0 mg Vitamin B6; 0.1 mcg Vitamin B12; 45 mg Phosphorus; 0.3 mg Zinc; 1.6 mcg Selenium; 2.8 mg Choline.

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