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Parsley Spinach Pesto

Spinach and parsley replace basil in this flavorful variation of a classic pesto sauce. It's perfect for winter, when fresh basil is not always available.

  • Total Time10 Minutes 30 Seconds
  • Yield
    6 servings
  • DifficultySimple
fresh parsley spinach pesto

Dietary Interests

Gluten-Free, Vegetarian, Vegan
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Submitted by

Vitamix

Ingredients

  • ½ cup 120 ml extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups 180 g fresh spinach
  • ½ cup 30 g Italian flat leaf parsley
  • ½ cup 40 g soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts

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Nutrition

1 serving (57 g)
Calories 220
Total Fat 22g
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 0g
Protein 3g
Cholestrol 5mg
Sodium 340mg
Saturated Fat 3.5g

Chef's Note

  • For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.
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