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Swapping traditional basil for spinach makes for a pesto that’s packed with nutrition (but that doesn’t skimp on flavor!). Toss with your child’s favorite pasta, drizzle on pizza, stir into scrambled eggs, or use as a dip that’ll make raw veggies disappear in record time.

Active time: 5 minutes

Total time: 5 minutes


1 ½ cups packed baby spinach

¼ cup chopped chives

¼ cup sunflower seeds

¼ teaspoon salt

1/3 cup olive oil

2 tablespoons water

1 tablespoon lemon juice


  1. Place the spinach, chives, sunflower seeds, and salt in a food processor and process until completely combined, about 30 seconds. Add the olive oil, water, and lemon juice and process again to form a smooth pesto. Taste for seasonings and serve.
Makes about 1/2 cup

Per tablespoon: calories 104, fat 11 g, protein 1 g, carbohydrates 1 g, dietary fiber 1 g

Reprinted from KIWI Magazine


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