Spinach and Walnut Pesto.
Savor the Earthy Goodness of Spinach and Walnuts in Every Spoonful
Equipment
- Food Processor
Ingredients
- 60 g spinach leaves
- 60 g walnuts
- 30 g parmesan
- 2 cloves garlic
- 60 ml olive oil
- 2 tbsp lemon juice
- salt to taste
Instructions
- In a dry skillet, toast the walnuts over medium heat until fragrant, stirring occasionally. Let them cool.
- In a food processor, combine the spinach leaves, toasted walnuts, Parmesan cheese, and garlic cloves. Pulse until coarsely chopped.
- While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
- Add the lemon juice and pulse a few more times to incorporate.
- Season with salt to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
Notes
You can serve this spinach pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!