A recipe for Spinach Walnut Pesto! This vibrant sauce comes together in less than 10 minutes for a perfect winter alternative to serve with pasta or bread.
Course Sauce
Cuisine N/A
Keyword olive oil, pesto, sauce, spinach, walnut
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
0 minutesminutes
Total Time 10 minutesminutes
Servings 1Cup
Ingredients
3ounces(90 grams) baby spinachabout 3 cups
1/3cup(40 grams) shelled, unsalted walnutstoasted
2clovesgarlicpeeled
1ounce(28 grams) freshly grated parmesan cheese
Zest from 1 lemon
1tablespoon(15 milliliters) freshly squeezed lemon juice
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
1/4 - 2/3cup(60-158 milliliters) olive oil
Pasta or breadfor serving
Instructions
In the bowl of a food processor, combine the spinach, toasted walnuts, garlic, cheese, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped, scraping down the sides as needed.
With the food processor still running, slowly drizzle in the olive oil, scraping down the sides occasionally, until the pesto has reached the desired consistency. Add 1/4 cup (60 milliliters) olive oil for a spread or up to 2/3 cup (158 milliliters) for a light sauce.
Serve immediately with pasta/bread or transfer to an airtight container, cover with a light layer of olive oil, and refrigerate for up to three days.