Filed under: Appetizers and sides, More Greens, Vegetarian, Vegetarian meals
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
Ingredients
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
Directions
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.
Per tablespoon: calories 104, fat 11 g, protein 1 g, carbohydrates 1 g, dietary fiber 1 g
Reprinted from KIWI Magazine
