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Parsley Spinach Pesto

Spinach and parsley replace basil in this flavorful variation of a classic pesto sauce. It's perfect for winter, when fresh basil is not always available.

Spinach and parsley replace basil in this flavorful variation of a classic pesto sauce. It's perfect for winter, when fresh basil is not always available.

  • Total Time10 Minutes 30 Seconds
  • Yield
  • DifficultySimple
fresh parsley spinach pesto

Dietary Interests

Gluten-Free, Vegetarian, Vegan
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Submitted by

Vitamix

Ingredients

  • ½ cup 120 ml extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups 180 g fresh spinach
  • ½ cup 30 g Italian flat leaf parsley
  • ½ cup 40 g soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts
  • ½ cup 120 ml extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups 180 g fresh spinach
  • ½ cup 30 g Italian flat leaf parsley
  • ½ cup 40 g soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts
  • ½ cup 120 ml extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups 180 g fresh spinach
  • ½ cup 30 g Italian flat leaf parsley
  • ½ cup 40 g soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts

Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.
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Nutrition

1 serving (27g)
Calories 1000
Total Fat 1.5g
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Chef's Note

  • For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.
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