spinach pesto
This vibrant spinach pesto is a nutritious twist on the classic basil version. Packed with flavor and nutrients, it’s perfect for spreading on sandwiches, tossing with pasta, or as a dip.
Equipment
- 1 Food processor or blender
- 1 Measuring cups and spoons
- 1 Spatula
- 1 Airtight container for storage
Ingredients
- 2 cups fresh spinach leaves Packed.
- 1/2 cup grated Parmesan cheese
- 1/3 cup walnuts Toasted for extra flavor.
- 2 cloves garlic Minced.
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant and slightly golden. Remove from heat and let cool.
- In a food processor or blender, combine the fresh spinach, toasted walnuts, grated Parmesan cheese, and minced garlic.
- Pulse the mixture until finely chopped, scraping down the sides as necessary.
- While the food processor is running, gradually pour in the olive oil until the mixture is well blended and has a creamy consistency.
- Add the lemon juice, salt, and black pepper. Blend until fully incorporated and adjust seasoning if needed.
- Transfer the spinach pesto to an airtight container for storage.
- Store in the refrigerator for up to a week, or freeze for longer storage.
Notes
You can substitute walnuts with pine nuts for a more traditional flavor.
Try adding a splash of vegetable broth for a thinner consistency if desired.
This pesto can be frozen for longer storage; simply thaw before use.