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spinach pesto with walnuts in a jar

Spinach Pesto with Walnuts

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Description

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.