Zucchini & Spinach Pesto

  • Prep Time 10 min
  • Total Time 15 min
  • Serves: 4

Ingredients

  • 1 cup chopped zucchini 250 mL
  • 1 cup baby spinach 250 mL
  • 1/4 cup pumpkin seeds, toasted 60 mL
  • 1/4 cup grated Parmesan cheese 60 mL
  • 1 clove garlic, roughly chopped
  • 1 tsp finely grated lemon zest 5 mL
  • 1/4 cup extra virgin olive oil 60 mL
  • 2 tbsp lemon juice 30 mL

Directions

  • Step 1

    Add zucchini, baby spinach, pumpkin seeds, cheese and garlic to a food processor. Pulse until finely chopped. Add lemon zest, olive oil, lemon juice and purée until smooth.

Tip

Serve with linguine or as a sauce with roasted chicken or fish.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of recipe):
  • Calories 200
  • Fat 19 g
  • Saturated Fat 3.5 g
  • Carbs 4 g
  • Sugar 1 g
  • Protein 6 g
  • Cholesterol 5 mg
  • Fibre 1 g
  • Sodium 140 mg