Spinach-Herb Pesto
A recipe from Georgia Department of Education School Nutrition
This pesto makes a great finishing sauce for pizzas or pastas. It is also a flavorful spread for sandwiches or wraps.
Ingredients:
- 5 each Garlic, raw, cloves, peeled
- 1 lbs Spinach, fresh, leaves
- 9 oz Basil, fresh, leaves
- 7 oz Parsley, fresh, leaves
- 1 1/2 cup Oil, olive
- 1/2 cup Cheese, parmesan, grated
- 1 tbsp Salt, Kosher
- 1 tsp Pepper, red, flakes
- 1/2 tsp Pepper, black, ground
Steps:
- Place the garlic in a food processor fitted with steel blade. Pulse to chop garlic.
- Add the spinach, basil, and parsley. Add a drizzle of oil.
- Process until smooth, continuing to slowly add the oil.
- Transfer the pesto to a mixing bowl and stir in parmesan cheese, salt, red pepper flakes, and black pepper.
- Refrigerate at 41°F or lower, labeled and dated, until served.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
4
Portion Size:
cups
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 833 | cal |
| Saturated Fat: | 13.2 | g |
| Total Fat: | 85.7 | g |
| Sodium: | 1518 | mg |
Tips:
For large quantities, make the pesto in batches depending on the size of your processor.
