Creamy Basil Pesto

Creamy Basil Pesto might be a good recipe to expand your condiment recipe box. One serving contains 984 calories, 21g of protein, and 98g of fat. This recipe serves 4 and costs $4.34 per serving. It is a good option if you're following a gluten free and primal diet. This recipe from The Law Students Wife requires black pepper, olive oil, parmesan, and walnuts. 45 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. If you like this recipe, take a look at these similar recipes: How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto, Spaghetti with Creamy Basil Pesto, and Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto.

Servings: 4

 

Ingredients:

1 tsp. freshly ground black pepper

5 c. fresh basil leaves, loosely packed (2 large bunches)

3 T. chopped garlic (9 cloves)

1 tsp. kosher salt

3 T. freshly squeezed lemon juice

1 1/2 c. olive oil

1 c. grated Parmesan

1 1/4 c. plain Greek yogurt*

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

1/2 c. walnuts (or 1/4 c. walnuts, 1/4 c. pine nuts. I used all walnuts, as they are more budget-friendly)

Equipment:

food processor

bowl

Cooking instruction summary:

Place the walnuts, pine nuts (if using), and garlic in the bowl of a food processor. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube. Puree until smooth. Add the Parmesan and puree for one minute. Add spinach and lemon juice and puree. Last, add Greek yogurt and process until smooth. Use right away or store for later use (see tip below).

 

Step by step:


1. Place the walnuts, pine nuts (if using), and garlic in the bowl of a food processor. Process for 15 seconds.

2. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube. Puree until smooth.

3. Add the Parmesan and puree for one minute.

4. Add spinach and lemon juice and puree. Last, add Greek yogurt and process until smooth. Use right away or store for later use (see tip below).


Nutrition Information:

Quickview
983k Calories
21g Protein
97g Total Fat
11g Carbs
43% Health Score
Limit These
Calories
983k
49%

Fat
97g
150%

  Saturated Fat
16g
102%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
20mg
7%

Sodium
1064mg
46%

Get Enough Of These
Protein
21g
42%

Vitamin K
517µg
493%

Vitamin A
8433IU
169%

Vitamin E
13mg
90%

Manganese
1mg
83%

Calcium
518mg
52%

Folate
180µg
45%

Vitamin C
31mg
39%

Phosphorus
372mg
37%

Magnesium
119mg
30%

Vitamin B2
0.45mg
26%

Copper
0.49mg
24%

Iron
4mg
23%

Vitamin B6
0.42mg
21%

Selenium
14µg
20%

Potassium
705mg
20%

Zinc
2mg
15%

Fiber
3g
13%

Vitamin B12
0.77µg
13%

Vitamin B1
0.16mg
10%

Vitamin B3
1mg
6%

Vitamin B5
0.57mg
6%

covered percent of daily need
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The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

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