Spinach Basil Pesto Nut Free Recipes

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SPINACH BASIL PESTO (NUT FREE)



Spinach Basil Pesto (Nut Free) image

Great on sandwiches, especially toasted paninis! I like to have this pesto on one side of the sandwich and garlic butter on the other. Mmmm! I found this recipe on twopeasandtheirpod.com.

Provided by Jen in Victoria

Categories     Sauces

Time 6m

Yield 1/2 cup

Number Of Ingredients 8

2 cups spinach
1 cup basil
1 garlic clove
1/2 tablespoon lemon juice
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 tablespoons olive oil

Steps:

  • Place all ingredients in blender and process until smooth.
  • Keeps for up to 2 weeks in the fridge. It also freezes well.

Nutrition Facts : Calories 984.3, Fat 101.3, SaturatedFat 16.6, Cholesterol 17.6, Sodium 2732.8, Carbohydrate 11.2, Fiber 4.5, Sugar 1.4, Protein 14.4

SPINACH BASIL PESTO



Spinach Basil Pesto image

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Provided by Dianne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 10

1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil

Steps:

  • Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor 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.

Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g

SPINACH-BASIL PESTO



Spinach-Basil Pesto image

This pesto is so simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try roughly chopping them to add a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic - your guests will thank you too! You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.

Provided by Tara Parker-Pope

Time 30m

Yield 4 cups

Number Of Ingredients 6

1/4 cup roughly chopped walnuts
4 cups baby spinach leaves
2 cups fresh basil
1 teaspoon salt or to taste
1/2 cup olive oil
1/4 cup grated rennet-free Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
  • Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
  • Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
  • Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 18 milligrams, Sugar 0 grams

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