This pesto features spinach in addition to the traditional basil and whole olives instead of olive oil. Enjoy it as a dip or spread or as a topping for pasta, rice or quinoa.
2 cups fresh basil leaves
2 cups fresh spinach leaves
1 cup pitted green olives, such as Castelvetrano
1/2 cup walnuts
1/2 cup pine nuts
2 cloves garlic
1 tablespoon lemon juice
Place all ingredients in a food processor and pulse until combined. Transfer to a bowl, cover and chill until ready to serve.
Per Serving:Serving size: about 1/4 cup, 140 calories (120 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 4g carbohydrate (1g dietary fiber, 1g sugar), 3g protein