Spinach Pesto

Name: Spinach Pesto
Ingredients: 3 qt + 3 cups Spinach (fresh); 2 ½ cup Olive oil; 1 ¼ cup Parmesan cheese (grated); ¼ cup + 1 tbsp Lemon juice; 1 tbsp + 2 tsp Garlic fresh (chopped); 1 ¼ tsp Kosher Salt; 1 ¼ tsp Black Pepper (ground)

Print Recipe

Serving Size:

3 Tablespoons

Yield: 50 servings

Source:

Adapted from Windham Raymond School Department

Ingredients

3 qt + 3 cups Spinach, fresh
2 ½ cup Olive oil
1 ¼ cup Parmesan cheese, grated
¼ cup + 1 tbsp Lemon juice
1 tbsp + 2 tsp Garlic fresh, chopped
1 ¼ tsp Kosher Salt
1 ¼ tsp Black Pepper, ground

Instructions:

Combine all ingredients EXCEPT for the oil into a food processor or blender. Blend until smooth or ingredients are sticking to the sides and no longer spinning.
Scrap down your sides with a rubber spatula. Turn blender on low speed and slowly drizzle the oil in. you may increase speed as the liquid begins to smooth and spin freely.

Nutritional Analysis:

Calories: 109kcalCarbohydrates: 0.91gProtein: 1gFat: 11.5gSaturated Fat: 1.8gTrans Fat: 0gCholesterol: 2.15mgSodium: 91.5mgFiber: 0.22gSugar: 0.08g

Note:

Choose USDA foods whenever available to save on cost.