Fresh Spinach and Basil Pesto

Preparation

1. Step 1

   With the food processor running, drop the garlic cloves into the food chute and process for 5 seconds. Add the basil, spinach, Parmesan, and pine nuts to the processor bowl. Process for 20 to 30 seconds, or until smooth, scraping the side once.

   Step 2

   With the processor running, slowly pour 1 tablespoon water, the lemon juice, and oil through the food chute. Process for 10 seconds, or until well blended. While continuing to process, gradually add more water if needed for the desired consistency. Serve at room temperature or refrigerate in an airtight container for two to three days. Return refrigerated pesto to room temperature before serving, if desired.

2. Nutrition information

   Step 3

   (Per serving)

   Step 4

   Calories: 53

   Step 5

   Total fat: 4.5g

   Step 6

   Saturated: 1.0g

   Step 7

   Trans: 0.0g

   Step 8

   Polyunsaturated: 0.5g

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   Monounsaturated: 2.0g

   Step 10

   Cholesterol: 3mg

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   Sodium: 71mg

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   Carbohydrates: 2g

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   Fiber: 1g

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   Sugars: 0g

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   Protein: 3g

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   Calcium: 78mg

   Step 17

   Potassium: 100mg

3. Dietary Exchanges

   Step 18

   1 fat