Lemony Spinach Pesto
START TO FINISH 30 minutes
SERVES 4
See Also: Spaghetti Squash Crusted Mini Pizzas Recipe
Ingredients:
- 1 lemon
- 1 1⁄2 cups packed fresh spinach
- 1⁄3 cup slivered almonds, toasted
- 3 Tbsp. fi nely shredded
- Parmesan cheese
- 2 cloves garlic, smashed
- 1⁄4 cup olive oil
- Salt and black pepper
- 1 lb. asparagus, trimmed and cut into 2- to 3-inch pieces
- 4 poached eggs
See Also: Cauliflower-Crusted Pizza Recipe
Directions:
- Remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon. In a food processor combine zest, juice, and the next four ingredients (through garlic). Cover and pulse until chopped. With the motor running, add olive oil in a steady stream through the opening in the lid until combined. Season to taste with salt and pepper.
- In a large saucepan bring 2 inches of water to boiling. Add a steamer insert to the saucepan (insert should not touch the water). Reduce heat to a simmer. Place asparagus in the insert. Cover and steam 3 to 5 minutes or until asparagus is crisptender. Transfer asparagus to a bowl of ice water briefl y;* drain.
- Top asparagus with spinach pesto and a poached egg.
*TIP Shocking the asparagus in ice water stops the cooking process and preserves its bright green color.
NUTRITION
Per Serving 278 cal., 24 g fat (4 g sat. fat), 188 mg chol., 223 mg sodium, 7 g carb., 3 g fi ber, 2 g sugars, 11 g pro.
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