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
- 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 in the refrigerator for up to one week. Enjoy as a spread, pasta sauce, or a flavorful addition to salads and sandwiches.