Easy Spinach Pesto with Walnuts

Looking for a fresh twist on the classic Italian sauce? Our spinach pesto recipe combines the tender goodness of baby spinach with the rich, nutty undertones of walnuts, resulting in a vibrant green sauce that is packed with flavor and nutrients.

This versatile spinach pesto can be used as a green pizza sauce, a pasta sauce, or a multi-purpose condiment for various meals.

Ingredients to make the spinach pesto with walnuts

Organic baby spinach: A mild and tender leafy green, it acts as the primary base for the pesto, providing freshness, nutrition, and a vibrant green color.

Garlic clove: Introduces a sharp and aromatic flavor, enhancing the overall depth of the pesto.

Raw walnuts: Add a nutty and slightly sharp taste, giving the pesto a unique flavor profile and texture compared to traditional pine nuts. Walnuts are the best nuts to have for brain health.

Parmigiano Reggiano or Pecorino Romano (or nutritional yeast): Imparts a salty and umami flavor. Cheese provides creaminess, while nutritional yeast offers a cheesy flavor for a dairy-free version. For best results and nutritional value, add the real Parmegiano, not the generic parmesan cheese.

Extra virgin olive oil: Acts as a binder, giving the pesto a smooth and spreadable consistency, while adding a rich and fruity undertone. Excellent source of healthy fats and polyphenols.

Sea salt: Used for seasoning, it enhances and balances the flavors of the other ingredients.

Freshly ground black pepper: Adds a slight spicy kick and complements the flavors.

Fresh lemon juice: Provides a zesty brightness, lifting and accentuating the pesto’s flavors.

How to make spinach pesto

• In a food processor, combine the baby spinach, garlic, and walnuts. If the spinach doesn’t fit all at once, add it in batches. Process on high speed until finely minced.
• Add the grated cheese or nutritional yeast (if using). Pulse a few times to combine.
• With the processor running on low speed, gradually drizzle in the olive oil until the pesto reaches your preferred consistency.
• Season with salt and pepper to taste. If desired, add lemon juice for a hint of brightness.
• Transfer to an airtight container, cover with a thin layer of olive oil, and store the pesto in the refrigerator for up to one week. Enjoy as a spread, pasta sauce, or a flavorful addition to salads and sandwiches.

Alaskan Salmon Cakes with Spinach Pesto and Avocado

Use this creamy and vibrant pesto with our Alaskan Salmon Cakes for an easy and nutritious meal. The beauty of this combination is that it can be a cold or warm lunch.

Other serving suggestions

There are myriad ways in which this pesto can be used. These are our favorites:

• As a green pizza sauce
• As a dipping sauce
• As a dressing for roasted vegetables or chickpeas
• As a pasta sauce

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Spinach Pesto with Walnuts

(3 votes, average: 5.00 out of 5)

Loading...

By Claudia Curici, Health Coach – Serves: yields 1 1/2 cup

Prep Time: 10 minutes

Looking for a fresh twist on the classic Italian sauce? Our spinach pesto recipe combines the tender goodness of baby spinach with the rich, nutty undertones of walnuts resulting in a vibrant green sauce that is packed with flavor and nutrients. This versatile spinach pesto can be used as a green pizza sauce, a pasta sauce, or as a multi-purpose condiment for a variety of meals.

Ingredients

• 5 oz (142g) organic baby spinach
• 1 small garlic clove
• 1/4 cup raw walnuts
• 1/4 cup grated Parmigiano Reggiano or Pecorino Romano (or a combination of both). For a dairy-free option, substitute with nutritional yeast.
• 1/2 cup extra virgin olive oil, more or less to achieve desired consistency
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice (or to taste)

Instructions

1

In a food processor, combine the baby spinach, garlic, and walnuts. If the spinach doesn't fit all at once, add it in batches. Process on high speed until finely minced.

2

Add the grated cheese or nutritional yeast (if using). Pulse a few times to combine.

3

With the processor running on low speed, gradually drizzle in the olive oil until the pesto reaches your preferred consistency.

4

Season with salt and pepper to taste. If desired, add lemon juice for a hint of brightness.

5

Transfer to an airtight container, cover with a thin layer of olive oil, and store in the refrigerator for up to one week. Enjoy as a spread, pasta sauce, or a flavorful addition to salads and sandwiches.