Spinach Basil Pesto Recipe
This is a naturally low carb pesto sauce that features spinach in all of it's glory. It's great on low carb noodles, bread, crackers and chips. And, it's picky teen approved. Anyone in your family will enjoy this pesto sauce. You can make this sauce ahead and it freezes nicely for quick meals.
Servings 12 servings
Calories 131kcal
Equipment
- Blender
Ingredients
- 1 ½ cups spinach leaves packed
- ¾ cup basil leaves packed
- ½ cup Walnuts * toasted - or toasted pine nuts for traditional pesto
- ½ cup Parmesan cheese *shredded is best - to taste
- 2 cloves garlic *to taste. If using dried garlic, use two tsp.
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice * Fresh lemon juice is best -or ¼ teaspoon citric acid
- ½ teaspoon lemon zest *optional
- ½ cup olive oil * extra-virgin gives best results
Instructions
- Add all ingredients to the blender and process until smooth enough for your liking. Scrape the sides if necessary.
- Serve on zoodles, crackers, toast or with veggies. Store in the fridge for 3-5 days or freeze for longer storage. Tips for storage are in the post. Using the lemon juice keeps it fresh and bright green longer.
Nutrition
Serving: 2tablespoon | Calories: 131kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Sodium: 216mg | Fiber: 1g | Fat Ratio per Serving: 89.31% | Protein Ratio per Serving: 6.11%