Go Back

Spinach Walnut Pesto

Cuisine: Italian

Ingredients

  • 1/2 cup walnuts
  • 2 cups baby spinach
  • pinch salt
  • 1 clove garlic minced
  • 4 oz fresh parmesan cubed or grated
  • 1/2 cup vegetable broth
  • 1/2 cup extra virgin olive oil divided

Instructions

  • 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.

Notes

Recipe makes 16 oz; plenty for 1 lb of cooked pasta.