Healthy Spinach Pesto

This recipe is a spin on the original, but it has the key pesto components – cheese, pine nuts and oil – and doesn’t taste “healthy” at all.  A 1 oz serving contains just 95 calories.  It is fresh and nutty and works well wherever you would use a traditional pesto.  Can be stored in a covered container in the refrigerator for up to 2 weeks.

Yields: 11 oz; Total Time: 5 – 10 minutes

  • 8 cups fresh baby spinach
  • 4 Tbsp extra virgin olive oil
  • 1/3 cup toasted pine nuts
  • 2/3 cup shredded Parmesan cheese
  • 1/4 tsp salt
  1. Working in small batches, pulse spinach and oil in a food processor until.  Be sure to process until smooth, don’t stop when you’ve reached the grass cuttings consistency.
  2. Add Parmesan, pine nuts, and salt and continue to process until well-combined.



3 thoughts on “Healthy Spinach Pesto

  1. Pingback: Weekly Wrap-Up; Recipes, Redone | Eating Chalk

  2. Pingback: Last Week’s Top Six | Eating Chalk

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s