Makes about 1 3/4 cups
This pesto features spinach in addition to the traditional basil and whole olives instead of olive oil. Enjoy it as a dip or spread or as a topping for pasta, rice or quinoa.
2 cups fresh basil leaves 2 cups fresh spinach leaves 1 cup pitted green olives, such as Castelvetrano 1/2 cup walnuts 1/2 cup pine nuts 2 garlic cloves 1 tablespoon lemon juice
Place all ingredients in a food processor and pulse until combined. Transfer to a bowl, cover and chill until ready to serve.
Per serving (about 1/4 cup): 140 calories (120 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 4g total carbohydrate (1g dietary fiber, 1g sugar), 3g protein