f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

Don't have enough basil for a big batch of pesto? Substitute with other greens (e.g. spinach, kale, arugula) and create a tasty sauce to add to zucchini noodles, spaghetti squash noodles, roasted veggies or on a flatbread.

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Yields7 Servings
Prep Time5 minsCook Time1 minTotal Time6 mins

Ingredients

 2 ounces Basil
 2 ounces Spinach(you can substitute kale or arugula too)
 3 ounces Olive Oil
 1 Garlic clove, diced(omit for Low FODMAP version)
 ¼ teaspoon Salt(add more to desired taste)
recipe 696

Directions

1

Add all ingredients to blender and blend until smooth

Nutrition Facts

Serving Size 1 oz

Servings 7


Amount Per Serving
Calories 111.8
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 1.7g9%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 ounces Basil
 2 ounces Spinach(you can substitute kale or arugula too)
 3 ounces Olive Oil
 1 Garlic clove, diced(omit for Low FODMAP version)
 ¼ teaspoon Salt(add more to desired taste)

Directions

1

Add all ingredients to blender and blend until smooth

Spinach & Basil Pesto

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