Walnut Spinach Pesto
This creamy, nutty, and vibrant spinach walnut pesto is a fresh, fast, and flavorful twist on classic pesto!
Servings: 4
Calories: 388kcal
Ingredients
- 2 cloves garlic
- 3 packed cups spinach leaves
- ½ cup walnuts
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- ¾ teaspoon salt
- ½ cup Parmigiano Reggiano cheese grated
- ½ cup extra virgin olive oil
Instructions
- In a food processor or blender, combine the garlic, walnuts, Parmesan, lemon zest, lemon juice, salt, and olive oil. Blend until mostly smooth.
- Add the spinach and blend again until the mixture is fully combined and smooth, scraping down the sides as needed.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
Notes
- Keep your pesto vibrant green by blanching the spinach first: dip in a large pot of water at a rolling boil for 10 seconds, then immediately transfer to ice water.
- Don't blend for longer than you have to, or it will turn the pesto from green to grayish brown.
- For the best way to enhance flavor, toast the walnuts in a dry skillet for 4-5 minutes until fragrant and lightly browned before adding them to the processor. Let them cool completely to prevent bitter oils.
Nutrition
Calories: 388kcal | Carbohydrates: 4g | Protein: 7g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 638mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 1mg
