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READY IN 10 mins

Faux Pesto

Read Reviews (14)

"Not your usual pesto. Everyone will be surprised when they learn the secret ingredients." — ~*ArmyWifeyDebbie*~

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Original recipe makes 2 cups Change Servings

4 cups fresh baby spinach
1/2 cup pecans
2 cloves garlic
1 cup Parmesan cheese

1 tablespoon lemon juice
1/2 cup extra virgin olive oil
1 pinch salt and freshly ground black pepper to taste

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Directions

Mix the spinach, pecans, garlic, Parmesan cheese, and lemon juice in the bowl of a food processor; stream the olive oil into the mixture as it blends. Season with salt and pepper.

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PREP 10 mins
READY IN 10 mins

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I'm the author of the recipe to answer some questions...You do not need a full 1/2 cup of EVOO...use to your desired consistency. I use shredded parm (either fresh shredded or pre-shredded) not the sprinkle stuff in the can. Lastly, salt and pepper are both to taste. I use a Sea Salt grinder and fresh ground black pepper. You can also freeze in a ice cube tray for later use. Thanks for checking out my recipe:)

—~*ArmyWifeyDebbie*~

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Most Helpful Critical Review

Jul 06, 2010

Had a good flavor but was difficult to make since my food processor is small and I couldn't stream in the oil until I transferred it to a blender. Probably won't make again because of that but it was tasty.

—laurita

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17 Ratings

Jun 01, 2010

Excellent recipe when you need to be a little creative. I live in a place where pine nuts and basil are hard to come by. Using spinach leaves and pecans worked perfectly for me! Thanks!

—china bound

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Aug 17, 2009

At first I was a little bit skeptical about pesto without basil leaves. But this was a pleasant surprise! It tasted great! And it's a lot cheaper than buying basil! I would recommend adding a little oregano too.

—jordo

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Sep 03, 2010

Delicious! Great way to use up fresh spinach. I used walnuts instead of pecans (since I had those on hand) and it was great!

—Natalie

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Apr 12, 2010

Great recipe! Mild, yet fairly flavorful. Very easy to make. I minced the garlic before adding to the food processor for fear of getting a chunk of raw garlic in the sauce. Thanks for posting!

—proudtitania

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Jan 11, 2010

I thought this was great and my wife who says she does not like Pesto sauce said she loved it. I made it exactly as stated only I used frozen spinich and soy nuts because of nut allergies. So easy, So quick, delicious.

—EPEY55

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Dec 28, 2010

I followed all the directions/ingredients, except I only had almonds on hand. Still turned out great, and super easy :)

—Jennifer K.

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Nutrition

Calories
113 kcal
6%

Carbohydrates
1.2 g
< 1%

Cholesterol
4 mg
1%

Fat
11.1 g
17%

Fiber
0.5 g
2%

Protein
2.5 g
5%

Sodium
107 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Faux Pesto

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 113
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 2.1g 10 %
Cholesterol 4mg 1 %
Sodium 107mg 4 %
** Potassium 66mg 2 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0.5g 2 %
Protein 2.5g 5 %
Sugars 0.3g
** Vitamin A 15 %
** Vitamin C 4 %
** Calcium 8 %
** Iron 3 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.