Faux Pesto

Faux Pesto

16 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
~*CountryGirlGourmet*~
Recipe by  ~*CountryGirlGourmet*~

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  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.

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Reviews (16)

Rate This Recipe
~*CountryGirlGourmet*~
20

~*CountryGirlGourmet*~

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
11

china bound

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
9

jordo

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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