This spinach pesto recipe uses fresh sweet basil to balance the bitterness of the spinach and tofu to make the pesto creamy.
Serve this spinach pesto as a dip for fresh vegetables or a sauce for pasta or lasagna.
Spinach Pesto Sauce
- 2 Tbsp. pine nuts
- 16 oz. fresh spinach leaves, washed and patted dry
- 4 oz. fresh basil leaves
- 3 cloves garlic
- 3 oz. grated Parmesan cheese
- 1 tsp. lemon juice
- 3 oz. lite silken tofu
- 1/4 cup extra virgin olive oil
Toast pine nuts in a small skillet over medium heat until browned, about 3-5 minutes. Transfer to a food processor. Add spinach, basil, garlic, cheese and tofu. Pulse until chunky. Drizzle in olive oil while continuing to process, until mixture is thick and smooth. Serve over hot pasta.
Makes 5 servings.
Per serving: 239 calories, 20 g fat (5 g saturated), 12 mg cholesterol, 6 g carbohydrate, 3 g fiber, 12 g protein, 194% Vitamin A, 51% Vitamin C, 35% calcium, 21% iron
The copyright of the article Spinach Pesto in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Spinach Pesto in print or online must be granted by the author in writing.
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