0 1
Spinach Pesto

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup organic Spinach
1/4 cup Fresh Parsley
handful Walnuts
15 grams Parmesan Reggiano
1 Garlic Cloves
Himalayan Pink Salt
Freshly Ground Black Pepper
2-3 Tbsp Extra-Virgin Olive Oil

Nutritional information

412
Calories
41.7g
Fat
5.3g
Saturated Fat
6mg
Cholesterol
336mg
Sodium
4.6g
Carbohydrate
2.8g
Fiber
0.5g
Sugars
11g
Protein
137mg
Calcium
2mg
Iron
295mg
Potassium

Spinach Pesto

Features:

    Pesto is a great low-carb Mediterranean recipe

    • 10 minutes
    • Serves 2
    • Medium

    Ingredients

    Directions

    Share
    RSS

    This spinach pesto is quickly becoming my favorite pesto. I use pesto a lot on my tempeh, chicken, fish, sweet potato, salad and as a spread. You can also use the spinach in so many other dishes like pizza, pasta, hummus and really almost anything. Unlike the traditional low-carb Meditteranean basil pesto, this spinach pesto keeps its beautiful green color and last well in the fridge for a week and even more. The pesto, in general, is a great low-carb Meditteranean recipe that is very versatile, easy to make and very healthy.

    When searching for spinach pesto recipes online I found only recipes with raw spinach. Raw spinach contains oxalic acid. The oxalic acid is an organic substance that can interfere with the absorption of essential nutrients like calcium or iron. A long term consumption of oxalic acid contributes to nutrients deficiency. The good news is that the oxalic acid breaks down when heating the spinach. I steam the spinach before to break down the acid and still keep all the nutrients.

    Yes, There are also benefits for consuming raw spinach over steam spinach which I will not specify here but I prefer to eliminate the oxalic acid from my pesto.

    Preparation

    It’s super easy to make this pesto. The first step is to steam the spinach. This is not mandatory and will not affect the taste of the pesto. Steam the spinach for about 3 min in a steamer. After steamed, dry the leaves and add it to the blender with parsley and walnuts or pine nuts. I stopped using pinenuts just because I can’t find local ones only imported from China. Blend together and then add salt, pepper, parmesan, and the garlic. Pulse everything together and then add the olive oil a little bit at the time until it becomes one beautiful pesto sauce. Taste and if ready you can eat immediately or cool in the fridge.

     

    (Visited 42 times, 1 visits today)
    RSS

    Steps

    1
    Done

    1. Steam the spinach in a steamer for 3 min and dry it.
    2. Add the spinach, parsley, and walnuts to a blender. Pulse until you everything blends together
    3. Add the garlic, parmesan, salt and pepper, and pulse together with the spinach
    4. Add some olive oil and pulse. Add more and pulse and keep doing that until you get a nice texture and it tastes great.

    Low Carb Fried Anchovies
    previous
    Low Carb Fried Anchovies
    Vegetables and Tempeh In Soy
    next
    Vegetables and Tempeh In Soy
    Low Carb Fried Anchovies
    previous
    Low Carb Fried Anchovies
    Vegetables and Tempeh In Soy
    next
    Vegetables and Tempeh In Soy

    Add Your Comment

    RSS