Faux Pesto

14 Reviews

Prep: 10 min
Ready In: 10 min

“Not your usual pesto. Everyone will be surprised when they learn the secret ingredients.” - by ~*ArmyWifeyDebbie*~

Ingredients

4 cups fresh baby spinach
1/2 cup pecans
2 cloves garlic
1 cup Parmesan cheese
1 tablespoon lemon juice
1/2 cup extra virgin olive oil
1 pinch salt and freshly ground black pepper to taste

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Metric US

Original recipe yields 2 cups

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
113 cal
6%

Fat
11.1 g
17%

Carbs
1.2 g
< 1%

Based on a 2,000 calorie diet

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Reviews (14)

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~ArmyWifeyDebbie~

Oct. 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 sp..." See morerinkle 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

Jun. 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!..." See more"

jordo

Aug. 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 litt..." See morele oregano too. "

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