Spinach Pesto

Name: Spinach Pesto
Yield: 160 g
Ingredients: Pecorino Romano 15 g; Cashew nuts 40 handful; Cooked spinach 92 serving; Olive oil 12 g; Salt 1 times (1/3 tsp)

426 kcal

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Ingredients

Main ingredients

Pecorino Romano 15 g
Cashew nuts 2 handful
Cooked spinach 1 serving

Seasonings/Sauce

Olive oil 12 g
Salt 1 times (1/3 tsp)

Nutrition summary

Carbohydrates 15.47 g 14%

Protein 13.84 g 12%

Fat 36.41 g 74%

Serving size 160g

Cooking steps

1

Wash the spinach thoroughly and remove excess water.
2

Blend spinach, basil, pine nuts, garlic, Parmesan cheese, olive oil, and salt in a blender until smooth.
3

Store the finished pesto in a jar or serve it with pasta or other dishes.

Spinach Pesto

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