Spinach Parsley Pesto
If you crunch the numbers, parsley is much cheaper than fresh basil, and spinach is, too. Pumpkin seeds, which impart a nutty, creamy flavor, are less than half the cost of nuts like pine nuts or walnuts. This pesto has half the oil that pesto usually has, so when you serve, you can stir in some extra virgin olive oil for flavor, if desired.
- 1 cup fresh parsley, 1 oz
- 3 cups fresh spinach, 3 oz
- 2 cloves garlic
- 1/2 cup pumpkin seeds, 2 oz
- 1/2 cup Parmesan cheese, coarsely shredded 1 oz
- 1/4 cup canola oil
- 1/2 teaspoon salt
- Put parsley, spinach, garlic, pumpkin seeds, Parmesan and salt in a food processor. Process until they are finely ground. Drizzle in olive oil gradually, to make a smooth paste.
- If not using right away, cover the surface of the pesto with plastic wrap and refrigerate for up to a week. Or freeze pesto in ice cube trays, then transfer to zip-top freezer bags (keeps, frozen, for about 3 months), then use the cubes to stir into soups, pastas, spread on sandwiches, top pizza, and use in veggie sauces.
Calories: 124, Fat: 12 g, Cholesterol: 3 mg, Sodium: 213 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Protein: 4 g