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Hy-Vee Baby Spinach
Hy-Vee Baby Spinach
6 oz
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About
Details
Basil-spinach pesto with walnuts - serves 16. All you need - 1/3 cup hy-vee walnuts, finely chopped, 1 cup (about 2 oz) packed basil leaves, 1 cup (about 2 oz) packed spinach leaves, 1/2 cup hy-vee finely shredded parmesan cheese, 1 tsp minced garlic, 1/2 tsp hy-vee kosher sea salt, pinch of red pepper flakes, optional, 2/3 cup hy-vee extra virgin olive oil. All you do - 1. Preheat oven to 350°f. 2. Place walnuts on ungreased baking sheet and bake until lightly toasted, about 10 minutes; Remove and set aside to cool. 3. In food processor or blender, combine basil, spinach, walnuts, parmesan, garlic, salt and, if desired, red pepper flakes. Cover and pulse until coarsely chopped. 4. Add oil and process until thoroughly combined. 5. Store in refrigerator up to 1 week or in freezer up to 1 month. Thaw frozen pesto in refrigerator overnight.
satisfaction guaranteed or purchase price refunded for information call 1-800-289-8343 www.hy-vee.com
1591218 p 2
for optimum freshness: keep refrigerated after product is opened. Keep remaining spinach in this breathable bag. Remove air from bag gently and close tightly with a clip. Enjoy within 2 to 3 days of opening and by the best if used by date for optimum freshness, flavor and texture.
scan here for more food information
smartlabel
86131
Ingredients
Baby Spinach.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 20
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 65mg3%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 2g
Details
Basil-spinach pesto with walnuts - serves 16. All you need - 1/3 cup hy-vee walnuts, finely chopped, 1 cup (about 2 oz) packed basil leaves, 1 cup (about 2 oz) packed spinach leaves, 1/2 cup hy-vee finely shredded parmesan cheese, 1 tsp minced garlic, 1/2 tsp hy-vee kosher sea salt, pinch of red pepper flakes, optional, 2/3 cup hy-vee extra virgin olive oil. All you do - 1. Preheat oven to 350°f. 2. Place walnuts on ungreased baking sheet and bake until lightly toasted, about 10 minutes; Remove and set aside to cool. 3. In food processor or blender, combine basil, spinach, walnuts, parmesan, garlic, salt and, if desired, red pepper flakes. Cover and pulse until coarsely chopped. 4. Add oil and process until thoroughly combined. 5. Store in refrigerator up to 1 week or in freezer up to 1 month. Thaw frozen pesto in refrigerator overnight.
satisfaction guaranteed or purchase price refunded for information call 1-800-289-8343 www.hy-vee.com
1591218 p 2
for optimum freshness: keep refrigerated after product is opened. Keep remaining spinach in this breathable bag. Remove air from bag gently and close tightly with a clip. Enjoy within 2 to 3 days of opening and by the best if used by date for optimum freshness, flavor and texture.
scan here for more food information
smartlabel
86131
Ingredients
Baby Spinach.
Common questions
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