Broccoli Spinach Pesto
This nut-free pesto features three spring produce items (broccoli, spinach and basil) and is packed full of flavor. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4 people
Calories: 68kcal
Equipment
- 1 Frying pan
- 1 Grater
- 1 Blender or Food Processor optional
Ingredients
- 1/4 cup spinach* a large handful, blanched and cooled
- 1 1/2 cup broccoli* cooked and cooled
- 1/4 cup cheddar cheese grated
- 5 basil* medium sized leaves
- 3 tsp olive oil
- 1 tsp lemon juice optional
Instructions
- Remove as much of the liquid from the spinach as you can.
- Combine the spinach with the broccoli, cheese, basil, oil, and lemon juice (if using) in a food processor or blender, and process until smooth.
- The pesto can be stored in the fridge for a few days – just pour a little oil over the top to stop the air reaching it to prevent it from browning.
- You can also freeze it for up to a month.
Nutrition
Calories: 68kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 59mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 32mg | Calcium: 69mg | Iron: 0.3mg