Spinach Pecan Pesto Recipe

Looking for an easy Spinach Pecan Pesto recipe? Learn how to make Spinach Pecan Pesto using healthy ingredients.


Submitted by fiestyphoenix

Makes 8 servings



I use this on mild white fish, like Tilapia, awesome!

Recipe Ingredients for Spinach Pecan Pesto

3 cups baby spinach leaves, packed, about 3 ounces
1/4 cup olive oil
1/2 cup pecan halves
1/3 cup fresh shredded Parmesan cheese
2 cloves of garlic

Recipe Directions for Spinach Pecan Pesto

  1. In a food processor, pulse the 3 cups of spinach leaves, 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic until the mixture is a fine consistency.

  2. Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.

  3. Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork.

  4. I usually cut this recipe in half and i still have plenty!

Categories

Main Dish

Nutrition Facts
Serving Size 29.7g
Amount Per Serving
Calories
128
Calories from Fat
115
% Daily Value*
Total Fat
12.8g
20%
Saturated Fat
2.1g
11%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
73mg
3%
Potassium
99mg
3%
Total Carbohydrates
1.8g
1%
Dietary Fiber
0.9g
4%
Sugars
0.4g
Protein
2.6g
Vitamin A 22% Vitamin C 6%
Calcium 6% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sugar
  • High in manganese
  • High in vitamin A
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