https://17.nwg-web.com/Recipes/Detail/4005/Spinach_and_Ricotta_Pesto
Yield: Makes 4 servings
2 | tablespoons | walnuts | |
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1/2 | lb. | spinach, washed and trimmed | |
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1 | small clove garlic, coarsley chopped | ||
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2 | tablespoons | olive oil | |
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1/2 | cup | ricotta cheese | |
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1/4 | cup | grated Parmesan cheese | |
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salt to taste | |||
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freshly ground pepper to taste | |||
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Yield: Makes 4 servings
Approximate Nutrient Content per serving:
Calories: | 143 | |
Calories From Fat: | 108 | |
Total Fat: | 12g | |
Cholesterol: | 8mg | |
Sodium: | 161mg | |
Total Carbohydrates: | 4g | |
Protein: | 7g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place the walnuts, spinach and garlic in the work bowl of a food processor. Process until finely chopped, scraping sides of bowl as necessary. With motor running, pour in olive oil until a smooth paste forms. Scrape the mixture into a medium bowl and stir in the ricotta, Parmesan and salt and pepper.
Source: "Cool Kitchen" (William Morrow, 1998)
Please note that some ingredients and brands may not be available in every store.
https://17.nwg-web.com/Recipes/Detail/4005/Spinach_and_Ricotta_Pesto
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