Prep Time:
10 mins
Total Time:
10 mins
Servings:
12
Yield:
1 1/2 cups
Ingredients
Directions
Combine basil, parsley, spinach, oil, oregano, pine nuts, Parmesan cheese, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until smooth.
Cook's Note:
Pesto will keep stored in an airtight container in the refrigerator for up to one week. You can also freeze it for up to one month.
Nutrition Facts (per serving)
| 172 | Calories |
| 18g | Fat |
| 2g | Carbs |
| 3g | Protein |
