Spinach Basil Walnut Pesto Aioli

Sometimes accidents happen. And sometimes they happen to be happy accidents.

I started out making pesto but quickly ran out basil to make a decent sized batch so I decided I would continue adding ingredients until I was happy with the result. My regular pesto turned into a pesto aioli and I’ve been putting it on everything!

Spinach Basil Walnut Pesto Aioli

Makes ~1 Cup

Spinach Basil Walnut Pesto Aioli Cottage Cheese Parmesan Barr & Table

– 1/2 cup fresh basil
– 1 cup baby spinach
– 1/4 cup toasted walnuts
– 1/2 cup fat free cottage cheese
– 1/4 cup low fat parmesan cheese
– 2 garlic cloves
– 1 tbsp EVOO
– Salt
– Ground black pepper

Combine all ingredients in a food processor and blend until well combined. Adjust seasoning as wanted.

Nutritional Information
Per 2 tbsp serving

64 Calories  /  5g Fat  /  2g Carbs  /  0g Fiber  /  1g Sugar  /  3g Protein

Food for Thought

Have you ever made a winning recipe by accident?

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