Spinach Walnut Pesto
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
1 Cup
-
Course
Condiments
-
Cuisine
International
Spinach Walnut Pesto
Report
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.
Share:
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
Add to Shopping List
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Basil Pesto with Walnuts and Pecorino
American, International, Vegetarian, gluten-free
4.0
(3 reviews)
