Parsley Spinach Pesto
Spinach and parsley replace basil in this flavourful variation of classic pesto sauce.
Ingredients
- 120 ml (½ cup) olive oil
- ½ teaspoon salt, optional
- 180 g (6 cups) fresh spinach
- 30 g (½ cup) Italian flat leaf parsley
- 40 g (½ cup) soy parmesan, or parmesan cheese
- 2 Tablespoons walnuts
- 1 garlic clove
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades
- Blend for 25-30 seconds or until desired consistency is reached.
Chef's Notes
Recipe makes enough to coat 680g (1½ pounds) cooked bowtie pasta.
Nutrition Information
| Serving Size | 57 g (1 serving) |
| Amount Per Servings | |
| Calories | 220 |
| Total Fat | 22 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 5 mg |
| Sodium | 340 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Protein | 3 g |
Parsley Spinach Pesto is rated
out of
5 by
4.
Rated 5 out of
5
by
JennyBee from
Versatile Vitamix!
I bought a Vitamix for the first time a few weeks ago, after hearing it mentioned over and over at a class on dairy-free cooking where we learned to make dairy-free "cheeses," "ice creams" etc. It's amazing, so useful in so many ways, and I'm using it to create delicious, healthy meals that I couldn't have made without it.
Date published: 2016-09-05
Rated 5 out of
5
by
pella254 from
spinach parsley pesto
I love pesto. Adding spinach was something I never thought of doing. That added a lot of extra nutrition, not to mention I love spinach. This is a great recipe and one I am keeping
Date published: 2021-01-10
Rated 5 out of
5
by
MayaLosAngeles from
This is excellent, my husband loves it!
This dip is healthy, delicious, quick and versatile. My husband was in love with it when he tried it!
Date published: 2018-12-10
Rated 5 out of
5
by
Hollann from
Great idea
What a nice change. We love pesto and this gives a fun twist on it!
Date published: 2021-06-30
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