I want to share one of my favorite healthy spinach pesto recipes and its benefits. I also will show you how to make this healthy spinach pesto recipe that you’ll love.
Being more healthy is all about eating veggies and one of the best ways to incorporate more veggies into your diet is to blend them into your food. Spinach is one of the best veggies for you because it packs a great amount of Vitamin K, Vitamin A, Vitamin B12, Vitamin E, calcium and Vitamin C.
When spinach is blended or mixed into foods it takes on the flavor of those foods. You can hardly taste it. That’s a great trick to use if your kids are picky eaters.
What’s great about this recipe is that it is so versatile you can use it with several dishes AND you can make it with spinach that’s on the wilted side. This fresh spinach pesto is a great alternative to traditional red pasta sauce.
Add this healthy homemade spinach pesto recipe to your recipe vault.
As a LadyBoss® expert weight loss coach I like to take traditional recipes and put a healthy spin on them. Traditional pesto sauces can be up to 50% pure fat. This healthy version of spinach pesto swaps out the olive oil for plain Greek yogurt, which saves you a lot of calories and adds in more protein.
And if you haven’t made spinach pesto before, you totally can. It’s as simple as throwing all the ingredients into a food processor and pushing a button. It’s easy, tastes great and you will love it!
Healthy Spinach Pesto Recipe
2 cups fresh spinach
4 cloves of garlic, chopped
1 cup reduced-fat plain Greek yogurt
¼ cup sundried tomatoes
½ cup chopped fresh basil
⅓ cup fresh chopped parsley
½ cup *parmesan cheese, freshly grated
1 tablespoon freshly squeezed lemon juice
2 tablespoons pine nuts
Salt and fresh ground pepper to taste
In a food processor combine the garlic and Greek yogurt. Pulse until the garlic is finely chopped. Add in the spinach, basil, parsley, parmesan cheese, lemon juice, and pine nuts. Puree to a smooth consistency. Season with salt and pepper to taste.
Makes approximately 6 servings.
Lasts 3-4 days refrigerated or several months if frozen.
This spinach pesto recipe also freezes perfectly. You can pour any remaining pesto sauce into an ice cube tray, cover with some plastic wrap, and store in your freezer. When you’re ready to use, just pop out a pesto cube or two from the freezer and add to any dish for a quick, easy, and delicious meal.
Drizzle over any pasta dish, pizza, veggies, or chicken just to name a few. Enjoy!
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