Spinach Walnut Pesto
This spinach walnut pesto takes just five minutes to make and is another great way to get your greens! It's a put-on-everything sauce - vegetables, steak, chicken, chops, pasta, seafood, eggs, pizza, you name it!
Servings 10 servings
Calories 153kcal
Equipment
Ingredients
- 2 ounces baby spinach leaves, about 2 packed cups
- ½ cup toasted walnuts, roughly chopped
- ⅓ cup parmesan cheese, freshly grated
- ¼ cup flat-leaf parsley
- ¼ cup fresh basil
- 1 garlic clove, peeled and roughly chopped
- 1 lemon, juice and zest
- 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.
- Store in an airtight container and refrigerate up to 5 days. Bring to room temperature before serving.
Notes
*To toast the walnuts, place them in a small, dry skillet over medium-low heat and toast until fragrant, about 2 minutes.
*See post for Recipe Tips and Variations.
Nutrition
Serving: 1 serving | Calories: 153kcal | Carbohydrates: 2g | Protein: 2g | Fat: 16g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 734IU | Vitamin C: 10mg | Calcium: 58mg