Otto's Green Pesto

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

Otto's Green Pesto; photo courtesy Elizabeth Rudolph

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.

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