Spinach-Lemon Pesto

• 5 min
• 6 SERVINGS
• 90 Cal
• 2 g Protein

Ingredients:

• 2 cups fresh baby spinach
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted sliced almonds
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel (from 1/2 lemon)
• 1 teaspoon minced garlic
• 2 tablespoons olive oil

Cooking:

1. Place spinach, cheese, almonds, lemon juice, zest and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly drizzle in oil and 2 tablespoons water through opening in cover, processing until smooth. 
Cook's Tip: To toast almonds, spread in single layer on shallow-rimmed baking sheet. Bake in 350°F oven 3 to 5 minutes or until slightly browned, stirring occasionally. Watch carefully to prevent burning.