Italian

Spinach Pesto spread takes 15 minutes to prepare.

Spinach Pesto spread takes several minutes to cook.

Spinach Pesto spread makes 16 servings.

The ingredients for Spinach Pesto spread are:

3/4 cup raw almonds
3/8 cup cold-pressed extra-virgin olive oil
juice of one lemon (or 3 Tbsp lemon juice)
3/4 tsp salt
4 cloves garlic
leaves of one bunch of spinach

Here is how you make Spinach Pesto spread:

Serving size=2 TbspIn food processor using blade, grind almonds. Add all other ingredients except spinach, and process. Then, with processor going, add a few spinach leaves at a time. Process until smooth.There's no cheese, so it's vegan.When I was making this recipe (using, as a guideline, a conglomeration of basil pesto recipes I found) I cut the oil in half because I didn't want it as a sauce for pasta or a dip for bread, I wanted it as a spread and sandwich topping. If you want something to toss with pasta, use 3/4 cup oil rather than 3/8 cup.Also: if you have more fresh basil than you know what to do with, use at least two cups of fresh basil leaves (pack them really tightly into the cup) in place of the spinach leaves and the dried basil. It's scruptious this way, too; but I love pesto too much to confine the recipe to summer months and fresh basil, so I tweaked it to utilize spinach.Number of Servings: 16Recipe submitted by SparkPeople user ALYSONL.

The nutritional information for Spinach Pesto spread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 90.7

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 126.2 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 1.4 g
• Protein: 2.1 g

Spinach Pesto spread is Italian cuisine.

The dietary needs meet for Spinach Pesto spread is Vegan