Spinach Walnut Pesto

Name: Spinach Walnut Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1 Cup
Ingredients: 3 ounces spinach; 1/3 cup walnut; 2 cloves garlic; 1 ounce Parmesan Cheese; lemon; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 - 2/3 cup olive oil; pasta

User Reviews

5

8 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
1 Cup
Course
Condiments
Cuisine
International

Spinach Walnut Pesto

Iris Warren

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:

I Made This!

1 person made this

Print

95 people printed this

Save this

3 people saved this

Ingredients

Servings

3 ounces spinach about 3 cups, baby
1/3 cup walnut toasted, shelled, unsalted
2 cloves garlic peeled
1 ounce Parmesan Cheese freshly grated; 28 grams
lemon zest from 1
1 tablespoon lemon juice freshly squeezed, 15 milliliters
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/4 - 2/3 cup olive oil
pasta for serving, or bread

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.