Spinach Pesto

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Using frozen, chopped spinach reduces the outgo of making this pesto. The citrus foodstuff keeps it a nice, agleam greenish color. According to cookbook writer Linda Larsen, the pesto tin beryllium made for 33 cents per serving.

It tin beryllium covered and refrigerated for up to 3 days oregon frozen.

Adapted from her "The Everything Meals connected a Budget Cookbook" (Adams Media, 2008).

Ingredients

measuring cup

Servings: 2 cups

1 10- to 10 3/4-ounce bundle frozen spinach, defrosted
1/2 cupful basil leaves
1 spoon dried basil
2 tablespoons freshly squeezed citrus juice
1/2 cupful chopped walnuts
1/2 spoon salt
1/8 spoon achromatic pepper
1/3 cupful grated parmesan cheese
1/2 cupful extra-virgin olive oil

Nutritional Facts

Per 2-tablespoon serving

Calories
97
Fat
10 g
Saturated Fat
2 g
Carbohydrates
2 g
Sodium
111 mg
Cholesterol
1 mg
Protein
2 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from her "The Everything Meals connected a Budget Cookbook" (Adams Media, 2008).

Tested by Bonnie S. Benwick.

Published March 12, 2026

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