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Zucchini & Spinach Pesto

Zucchini & Spinach Pesto

Prep Time: 10 mins

Total Time: 15 mins

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

Method

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.

Characteristics

30 Minutes or Less Dips / Spreads / Sauces

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/4 of recipe):

Calories:: 200

Fat:: 19 g

Saturated Fat:: 3 g

Carbs:: 4 g

Fibre:: 1 g

Sugar:: 1 g

Cholesterol:: 5 mg

Protein:: 6 g

Sodium:: 140 mg

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