SPINACH PESTO WITH BALSAMIC VINEGAR
From: The Sonoma Diet
by Connie Guttersen
Start To Finish: 20 Minutes
Makes: About 1 3/4 Cups
Ingredients
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, sliced
• Dash kosher salt
• 9 ounces fresh spinach leaves (about 7 cups packed)
• 2 tablespoons balsamic vinegar
• 1/2 cup pine nuts or almonds, toasted
• 1/2 cup finely shredded Parmesan cheese
Directions
In a medium skillet heat oil over medium-high heat just until hot. Stir in garlic and kosher salt, remove from heat and set aside In a large food processor combine spinach, vinegar, and nuts. Add oil mixture. Cover and process until nearly smooth. Stir in cheese. Use immediately or place in an airtight container and chill for up to 1 week or freeze in 1-tablespoon portions for up to 3 months before using. If frozen, thaw and stir before using.
Nutrition Facts per tablespoon 42 cal, 4 g total fat (1 g sat fat), 1 mg chol, 40 mg sodium, 1 g carbo, 0 g fiber, 2 g pro
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