email this pageIngredients
1 (9-ounce) bag spinach leaves, washed and trimmed (8 cups loosely packed)
1 cup packed basil leaves
½ cup toasted pine nuts
1 garlic clove
2⁄3 cup olive oil
2⁄3 cup grated Parmesan cheese
½ teaspoon salt
Freshly ground black pepper
Instructions
1 cup packed basil leaves
½ cup toasted pine nuts
1 garlic clove
2⁄3 cup olive oil
2⁄3 cup grated Parmesan cheese
½ teaspoon salt
Freshly ground black pepper
1. Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
2. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
3. Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2½ cups.
Recipe by Christina Eng, Relish the Healthy Table, "The Power of Green," Jan. 2008.
Nutritional Information
2. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
3. Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2½ cups.
Recipe by Christina Eng, Relish the Healthy Table, "The Power of Green," Jan. 2008.
Per (2-tablespoon) serving: 110 calories, 11g fat, 2g prot., 2g carbs., 1g fiber, 120mg sodium.
