Basil-Spinach Pesto with Walnuts
Pesto is a flavorful combination of fresh basil, nuts, garlic, and Parmesan. You can use it to add a taste of Italy to sandwiches, pizzas, sauces, pastas, and even eggs.
Servings and Ingredients
|⅓ c.||Hy-Vee walnuts, finely chopped|
|1 c.||packed basil leaves (about 2 oz)|
|1 c.||packed spinach leaves (about 2 oz)|
|½ c.||Hy-Vee finely shredded Parmesan cheese|
|1 tsp.||minced garlic|
|½ tsp.||Hy-Vee kosher sea salt|
|pinch(es)||red pepper flakes, optional|
|⅔ c.||Hy-Vee Select extra-virgin olive oil|
- Preheat oven to 350 degrees.
- Place walnuts on an ungreased baking sheet and bake until lightly toasted, about 10 minutes; remove and set aside to cool.
- In a food processor, combine basil, spinach, walnuts, Parmesan, garlic, salt and red pepper flakes, if desired. Cover and pulse until coarsely chopped. Add oil and process until thoroughly combined.
- Store in the refrigerator for up to one week or in the freezer for up to one month. Thaw frozen pesto in refrigerator overnight.
110 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 5mg
- Sodium: 115mg
- Total Carbohydrates: 1g
- Protein: 2g
Vitamin A 8%
Vitamin C 2%
Hy-Vee Seasons Back to School 2015.