Spicy spinach pesto sauce

This pesto sauce is prepared without nuts, and it turns out light and spicy. It takes only 5 minutes to cook, it is suitable for vegetables, meat, fish, you can just spread it on bread, and you can even cook it for the future and freeze it!

Ira

Recipe author

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Composition / ingredients

servings:

Spinach (it is better to take fresh)

400

Basil (it's better to take fresh)

100

Garlic

Lemon juice

Parmesan (you can take already grated)

Olive oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 71 % 15 g

Carbohydrates 10 % 2 g

157 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
Wash spinach and basil, sort and squeeze dry.
Step 2:
Peel garlic, grate cheese. Put all the ingredients, except olive oil, in a blender and mix until smooth.
Step 3:
Continuing to beat, slowly add the olive oil. Pesto can be kept closed in the refrigerator for two weeks.