Add this sauce to a little rotisserie chicken or whole grain pasta, and you’ve got a delicious meal that hits all the nutritional marks.
Posted in , Aug 28, 2020
As a dietitian and a mom to four young children, I know how important—and how hard—it is to get kids to eat healthy meals. My son Otto loves the color green, so I developed Otto’s Green Pesto with spinach and basil to appeal to his eyes as well as his taste buds.
|⅓ c. toasted walnuts, plus more for topping|
|1 ½ c. fresh spinach|
|2 c. fresh basil|
|½ c. shredded Parmesan|
|¼ tsp. salt|
|¼ tsp. black pepper|
|⅛ c. lemon juice|
|¼ c. olive oil|
1. Place the ⅓ cup of walnuts and the spinach, basil, Parmesan, salt, pepper and lemon juice in a food processor and process until finely chopped.
2. With the motor running, add the olive oil in a slow and steady stream until blended.
3. Serve over pasta or chicken, topped with walnut pieces.
4. Makes 1 ½ cups of pesto. Leftover pesto can be used as a dip for raw vegetables or a sandwich spread—for instance, on toast with fresh green tomatoes.
Makes 12 servings of 2 tablespoons each.
Nutritional Information: Calories: 80; Fat: 8g; Cholesterol: 5mg; Sodium: 110mg; Total Carbohydrates: 1g; Dietary Fiber: 0g; Sugars: 0g; Protein: 2g.