Low-Cal Spinach Pesto Vinaigrette

Low-Cal Spinach Pesto Vinaigrette

Ingredients:
¾ cup baby spinach, torn
¼ cup fresh basil, torn 2 garlic cloves, pressed
1 tablespoon walnuts, finely chopped
¼ teaspoon black pepper, ground
1/8 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3 tablespoons low-sodium chicken broth
1 tablespoon white wine vinegar

Directions:
1. Place spinach, basil, garlic, walnuts, pepper, salt, oil, and 1
tablespoon lemon juice in a processor. Process until silky smooth. Add
up to 1 tablespoon extra oil if needed to smooth mixture.
2. Slowly feed remaining 1 tablespoon lemon juice, chicken broth, and
vinegar into processor. Process until smooth and fully mixed. Pour
mixture into a bottle and store in refrigerator. Shake well before each
use.