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Spinach Walnut Pesto
5 from 8 votes

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.