Spinach Walnut Pesto

Spinach Walnut Pesto

  • Servings: makes about 2 cups
  • Print


2-3 C baby spinach

1/2 c walnuts

juice of 1 lemon

4-6 garlic cloves

salt and pepper

1/4 c Pecorino Romano cheese, grated (optional)

1/8-1/4 c olive oil


Place all ingredients except for olive oil in a food processor or blender. Start blending until you need the olive oil to get it moving.

Add olive oil a little at a time until everything is incorporated and you get desired consistency (you may need to stir and scrape down sides as you go).

Freeze any leftover pesto with a light layer of olive oil on top to save for later.

3 thoughts on “Spinach Walnut Pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s