5 Minute Spinach Walnut Pesto

This 5 Minute Spinach Walnut Pesto is another delicious way to get your greens! It’s a put-on-everything sauce – vegetables, steak, chicken, chops, pasta, seafood, eggs, pizza, you name it! As the holiday season quickly approaches, having quick and easy, versatile recipes at hand are a must.

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Making 5 Minute Spinach Walnut Pesto

Pestos are those year-round simple sauces that give whatever you’re pouring it over or drizzling it on a whole new dimension. As long as you’re armed with a quality food processor, you can whiz one of these up in no time.

Fresh baby spinach and fragrant toasted walnuts sync up perfectly with the other pesto usual suspects of basil, parsley, garlic, parmesan and lemon. You can always substitute different greens, herbs and nuts.

The result is a gluten-free, keto-friendly, creamy, nutty, zesty, garlicky sauce that screams fresh flavor. Enjoy!

Here are more Pesto ideas to try!

• Carrot Top Cashew Pesto
• Cilantro Pistachio Pesto
• Basil Sun-Dried Tomato Pesto
• Kale Pecan Pesto (by Cookie + Kate)

And delicious ways to use them!

• Skillet Breakfast Pesto Pizza
• Four Cheese Veggie & Pesto Stuffed Shells
• Basil Sun-Dried Tomato Pesto Tortellini Salad
• Creamy Chicken & Pesto Stuffed Mini Peppers
• Balsamic Roasted Root Vegetables
• Mushroom Gnocchi & Arugula Pesto (by Pinch of Yum)

Essential Tools

• Food processor
• 7-inch Santoku knife
• BPA-free cutting boards

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5 from 2 votes

5 Minute Spinach Walnut Pesto

This 5 Minute Spinach Walnut Pesto is a terrific sauce on vegetables, steak, chicken, chops, pasta, seafood, eggs, you name it. Just pull out a scroll!

Course Sauce

Cuisine American, Pesto

Keyword pesto, pesto sauce, spinach pesto

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 1/4 cups

Author Kim Peterson

Ingredients

• 2 ounces baby spinach leaves, about 2 packed cups
• ½ cup toasted walnuts, roughly chopped
• ⅓ cup freshly grated parmesan cheese
• ¼ cup flat-leaf parsley
• ¼ cup fresh basil
• 1 large garlic clove, peeled and roughly chopped
• Juice and zest of 1 lemon
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions

• Add spinach, walnuts, parmesan, parsley, basil, garlic, lemon juice, zest and red pepper flakes to the bowl of a food processor. Pulse a few times to combine mixture.
• Scrape sides with a spatula. With machine running, slowly drizzle in the olive oil.
• Pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
• Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Notes

* Pestos will oxidize when exposed to air, and begin to brown. Adding a little olive oil over top and laying plastic wrap directly on the pesto before covering in an airtight container will help the pesto stay green longer.

*Republished post with updated photos.

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