Recipe credit
Cooking Matters Colorado
Ingredients
- 1 cup frozen peas (can also use fresh or canned)
- 1/2 cup grated Parmesan cheese
- 1 cup basil leaves
- 1 cup spinach (fresh, frozen, or canned)
- 1/2 cup walnuts
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- For the pesto, add peas, Parmesan cheese, basil, spinach, walnuts and garlic into a food processor or blender.
- Add in water, oil, salt and pepper. Blend until the ingredients are combined to form a thick sauce.
- Place pesto in an airtight container. Refrigerate until needed.
Tips and variations
- If using canned peas and spinach, remember to rinse them to lower salt content.
- Great served over vegetables or pasta - serve hot or cold.
- Switch out mayonnaise for pesto on sandwiches.
- Try as a dip with carrots and broccoli.
Nutritional info
Calories
147
Total fat
13 g
Saturated fat
2 g
Cholesterol
3 mg
Sodium
160 mg
Total carbohydrates
5 g
Dietary fiber
2 g
Protein
4 g
Total sugar
1 g
Allergens
Dairy
Tree nuts