Spinach and Walnut Pesto.
Savor the Earthy Goodness of Spinach and Walnuts in Every Spoonful
Equipment
Ingredients
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!
Nutrition Facts
Spinach and Walnut Pesto.
Amount per Serving
Calories
239
% Daily Value*
Fat
22.9
g
35
%
Saturated Fat
4.5
g
28
%
Cholesterol
5
mg
2
%
Sodium
86
mg
4
%
Potassium
184
mg
5
%
Carbohydrates
6.4
g
2
%
Fiber
0.8
g
3
%
Sugar
1
g
1
%
Protein
5.3
g
11
%
Calcium
92
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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