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Spinach Walnut Pesto on three slices of toast.
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Spinach Walnut Pesto

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 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 1 Cup

Ingredients

  • 3 ounces (90 grams) baby spinach about 3 cups
  • 1/3 cup (40 grams) shelled, unsalted walnuts toasted
  • 2 cloves garlic peeled
  • 1 ounce (28 grams) freshly grated parmesan cheese
  • Zest from 1 lemon
  • 1 tablespoon (15 milliliters) freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 - 2/3 cup (60-158 milliliters) olive oil
  • Pasta or bread for 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.