Toast walnuts in a dry skillet on medium to low heat until fragrant. This should only take 2-3 minutes. Immediately remove from heat.

Place in a food processor or blender, walnuts, salt, garlic, and spinach. Pour in 1/4 cup of the vegetable broth.

Pulse ingredients a few times in machine to slightly combine.

Add in cheese and half of the oil. Blend well.

Drizzle in remaining oil while blending to get the desired consistency.

Use immediately or store in an air tight container in the refrigerator. Store up to 1 week.