Parsley Spinach Pesto

Parsley-Spinach Pesto

Spinach and parsley replace basil in this flavorful variation of a classic pesto sauce. It's perfect for winter, when fresh basil is not always available.

 

Ingredients:

½ cup (120 ml) extra virgin olive oil, or water
½ teaspoon kosher salt, optional
6 cups (180 g) fresh spinach
½ cup (30 g) Italian flat leaf parsley
½ cup (40 g) soy parmesan, or parmesan cheese
2 Tablespoons walnuts
1 garlic clove, peeled

Directions:
Place all ingredients into the Vitamix container in the order listed and secure the lid.

Start the blender on its lowest speed, then quickly increase to its highest speed.

Blend for 25 to 30 seconds or until desired consistency is reached, using the tamper to press ingredients toward the blades.

Chef's Notes
For a less calorie-dense pesto, swap the olive oil for water.

For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.

Pestos are such a wonderful and tasty way to combine vitamin-packed greens with healthy omega-3 fats from nuts and extra virgin olive oil.