Spinach Walnut Pesto

Name: Spinach Walnut Pesto
Yield: 4
Ingredients: 2 cups baby spinach (chopped and packed); 1/2 cup raw walnuts or walnut pieces; 1 cup Parmesan Reggiano (finely grated and packed); 1/2 cup extra virgin olive oil; 4 cloves garlic

Spinach Walnut Pesto is a twist on traditional pesto recipes calling for basil and pine nuts. This quick and easy 5 ingredient recipe is great on zucchini noodles or butternut squash noodles as a side dish or a light meal.

Course

Sauces

Cuisine

Phase 2 - Losing It

Keyword

pesto sauce

Servings

Ingredients

Fresh Vegetables

2 cups baby spinach chopped and packed

Nuts - Seeds

1/2 cup raw walnuts or walnut pieces

Dairy

1 cup Parmesan Reggiano finely grated and packed

Oils

1/2 cup extra virgin olive oil

Fresh Herbs - Spices

4 cloves garlic

Walnut Spinach Pesto 5 Ingredient Recipe

Instructions

Wash spinach, add to salad spinner, and spin to remove excess water. Chop spinach and add 2 cups packed to the bowl of a food processor along with walnuts and olive oil.
Finely grate cheese and add to food processor. Peel and press or mince garlic cloves. Add to food processor and process all ingredients until pesto forms a smooth paste as pictured.
Note - use good quality olive oil and Parmesan cheese for a more flavorful pesto.
Store unused pesto in a container with a tight fitting lid that just fits it, float a bit of olive oil on top to prevent browning, and refrigerate.

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