Spinach Pecan Cheddar Pesto
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 189, total fat 20 G., saturated fats 3 G., proteins 3 G., carbohydrates 1 G., fiber 1 G., cholesterol 8 mg, sodium 88 mg, sugar 0 G.
Calories 189, total fat 20 G., saturated fats 3 G., proteins 3 G., carbohydrates 1 G., fiber 1 G., cholesterol 8 mg, sodium 88 mg, sugar 0 G.
Make an alternative version of pesto using fresh spinach, aged cheddar, pecans, and thyme. Add any vegetable oil you like. Serve the pesto as an appetizer or use it as a sauce, for example, over pasta or rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup lightly toasted pecans
- 3 cups spinach
- 1 teaspoon chopped garlic
- 0.5 tsp chopped fresh thyme
- 0.5 cups coarsely grated aged cheddar
- 0.5 cups vegetable oil
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Recipes with similar ingredients: spinach, pesto sauce, pecans, cheddar cheese, thyme
Cooking the dish according to the recipe:
- Place the pecans in a food processor and pulse until finely chopped. Add the spinach, garlic, thyme, and 1/4 teaspoon salt and chop finely. Add the cheddar and pulse to distribute evenly. With the food processor running, slowly pour in the vegetable oil and pulse until fully incorporated. Transfer the pesto to a bowl.
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