** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Toast walnuts in a dry skillet over medium heat, or on a baking sheet at
350F for 3 minutes.
2. Steam spinach until just wilted.
3. When cool
enough to handle, remove excess moisture with paper towels or a salad
spinner.
4. Blend spinach, walnuts & remaining ingredients in a food processor
or blender until the mixture resembles a rough paste.
5. Serve immediately
tossed with hot pasta or refrigerate in an air-tight container for up to 1
week.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 29% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Walnuts, Olive Oil allergies.
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