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Sage Pesto

Yield 1 cup (serving size: 1 tablespoon)

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 2 large garlic cloves, peeled
  • 2 cups torn spinach
  • 2 cups fresh flat-leaf parsley leaves
  • 3/4 cup fresh sage leaves
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
  • 4 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 39
  • caloriesfromfat 81 %
  • fat 3.5 g
  • satfat 0.6 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 1.1 g
  • carbohydrate 1.5 g
  • fiber 0.8 g
  • cholesterol 1 mg
  • iron 0.9 mg
  • sodium 42 mg
  • calcium 38 mg

How to Make It

  1. Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 5 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute, and process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator.