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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

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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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Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.
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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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