Faux Pesto

Faux Pesto

16
~*CountryGirlGourmet*~ 95

"Not your usual pesto. Everyone will be surprised when they learn the secret ingredients."

Ingredients 10 m {{adjustedServings}} servings 113 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mix the spinach, pecans, garlic, Parmesan cheese, and lemon juice in the bowl of a food processor; stream the olive oil into the mixture as it blends. Season with salt and pepper.
Tips & Tricks
Chicken Pesto Hoagie

Cook your chicken with veggies and pesto before tucking them into the bun.

Chicken Pesto Paninis

These sandwiches make a tasty, easy weeknight dinner.

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Reviews 16

  1. 19 Ratings

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~*CountryGirlGourmet*~
10/25/2010

I'm the author of the recipe to answer some questions...You do not need a full 1/2 cup of EVOO...use to your desired consistency. I use shredded parm (either fresh shredded or pre-shredded) not the sprinkle stuff in the can. Lastly, salt and pepper are both to taste. I use a Sea Salt grinder and fresh ground black pepper. You can also freeze in a ice cube tray for later use. Thanks for checking out my recipe:)

china bound
6/1/2010

Excellent recipe when you need to be a little creative. I live in a place where pine nuts and basil are hard to come by. Using spinach leaves and pecans worked perfectly for me! Thanks!

jordo
8/17/2009

At first I was a little bit skeptical about pesto without basil leaves. But this was a pleasant surprise! It tasted great! And it's a lot cheaper than buying basil! I would recommend adding a little oregano too.