Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/4005/
Spinach and Ricotta Pesto
Yield: Makes 4 servings
Ingredients
| 2 | tablespoons | walnuts | |
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| 1/2 | lb. | spinach, washed and trimmed | |
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| 1 | small clove garlic, coarsley chopped | ||
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| 2 | tablespoons | olive oil | |
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| 1/2 | cup | ricotta cheese | |
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| 1/4 | cup | grated Parmesan cheese | |
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| salt to taste | |||
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| freshly ground pepper to taste | |||
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Nutrition Facts
Yield: Makes 4 servings
Approximate Nutrient Content per serving:
| Calories: | 143 | |
| Calories From Fat: | 108 | |
| Total Fat: | 12g | |
| Cholesterol: | 8mg | |
| Sodium: | 161mg | |
| Total Carbohydrates: | 4g | |
| Protein: | 7g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Place the walnuts, spinach and garlic in the work bowl of a food processor. Process until finely chopped, scraping sides of bowl as necessary. With motor running, pour in olive oil until a smooth paste forms. Scrape the mixture into a medium bowl and stir in the ricotta, Parmesan and salt and pepper.
Source: "Cool Kitchen" (William Morrow, 1998)
Please note that some ingredients and brands may not be available in every store.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/4005/
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