Spinach Walnut Pesto

Spinach Walnut Pesto is a twist on the traditional, Basil Pesto. Fresh Baby Spinach is combined with Walnuts and other traditional Pesto ingredients to make a delicious condiment to mix into various dishes. Furthermore, this recipe comes together within minutes and is made with six simple ingredients. This recipe will take you into Spring and will become a go-to for many meals.

Spinach Walnut Pesto Ingredients

• Spinach
• Walnuts
• Basil (Fresh or Freeze-Dried)
• Extra Virgin Olive Oil
• Garlic Cloves
• Parmesan Cheese
• Salt and Pepper to Taste

Making the Pesto

1. First, in a Ninja Blender or food processor, combine all of the ingredients.
2. Next, turn the blender on to speed 3 and blend for a minute.
3. Then, scrape down the sides of the blender, and check the consistency. If the pesto is too chunky, you’ll need to add more olive oil. If it has too liquid, add more spinach.
4. Finally, season with salt and pepper to taste.

Combine All of the Ingredients in a Blender or Food Processor

Turn the Blender On and Mix It Up

Pour the Pesto Into an Air Tight Container to Store

Storage

Fresh pesto is hard to beat! In order to keep the flavor and color fresh, here are some helpful tips and tricks –

• Store the pesto in an airtight container and in the refrigerator for up to 1 week. In order to keep the pesto from browning, cover the top with plastic wrap and then place the lid on top.

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Spinach Walnut Pesto

Yield: 4 Cups

Prep Time: 5 minutes

Total Time: 5 minutes

Spinach Walnut Pesto is a twist on the traditional, Basil Pesto. Fresh Baby Spinach is combined with Walnut and other traditional Pesto ingredients to make a delicious condiment to mix into various dishes. Furthermore, this recipe comes together within minutes and is made with six simple ingredients. This recipe will take you into Spring and will become a go-to for many meals.

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Ingredients

• 4 c. Spinach
• 1/2 c. Walnuts
• 1/4 c. Basil (Fresh or Freeze-Dried)
• 1/2 - 3/4 c. Extra Virgin Olive Oil
• 2 Garlic Cloves
• 1/4 c. Parmesan Cheese
• Salt and Pepper to Taste

Instructions

1. First, in a Ninja Blender or food processor, combine all of the ingredients.
2. Next, turn the blender on to speed 3 and blend for a minute.
3. Then, scrape down the sides of the blender, and check the consistency. If the pesto is too chunky, you'll need to add more olive oil. If it is too liquidy, add more spinach.
4. Finally, season with salt and pepper to taste.

Notes

The pesto will store in an airtight container and stay fresh for up to 1 week in the refrigerator.

Nutrition Information:

Yield: 8 Serving Size: 1/2
Amount Per Serving: Calories: 166Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 151mgCarbohydrates: 5gFiber: 3gSugar: 1gProtein: 5g