Winter Pesto's picture

Dec. 14, 2011


Spinach 12 Ounce
Parsley 1 Bunch (100 gm)
Lemon juice 1/3 Cup (5.33 tbs)
Olive oil 1 Cup (16 tbs)
Pine nuts/Almonds / walnuts 2/3 Cup (10.67 tbs)
Grated pecorino cheese/Romano 1 Cup (16 tbs)
Dried basil 1/3 Cup (5.33 tbs)
Garlic 6 Clove (30 gm)
Cayenne 1/4 Teaspoon
Black pepper 1 Teaspoon



1. Start by washing the spinach and parsley, then spin-dry in a salad spinner


2. In a food processor, blend half the spinach and parsley along with the remaining ingredients, till the mixture is smooth

3. Now add remaining greens and process till the pesto becomes a paste


4. Serve it as a topping on chicken, fish, shrimp, can also have it as a snack with cream cheeses on a cracker

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2936Calories from Fat 2598

 % Daily Value*

Total Fat 295 g453.8%

Saturated Fat 44 g220%

Trans Fat 0 g


Sodium 1478 mg61.58%

Total Carbohydrates 58 g19.3%

Dietary Fiber 21 g84%

Sugars 8 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet