Spinach Walnut Pesto
Spinach walnut pesto is easy, addictive and good on so many dishes. A personal favorite with nutty, vibrant texture and flavor. Ready in 10 minutes.
Servings: 4
Equipment
- high speed blender or food processor
Ingredients
- ⅓ cup raw walnuts
- ⅓ cup olive oil *neutral in flavor
- 3 Tbsp fresh lemon juice
- ¼ cup parmesan
- ¼ tsp red pepper flakes *more to taste
- ¼ tsp salt
- 3 cup fresh spinach
- ¼ cup fresh cilantro *see notes
- 2 garlic cloves
Instructions
- Add all the pesto ingredients to a food processor and blitz until blended well and the walnuts (or pine nuts) are broken down. Feel free to add more olive oil if you'd like to thin it out or it the pesto is not blending just right.
Notes
*pine nuts will also work.
*avocado oil will also work
*basil will also work, you can also do both together. yum!
To freeze: Store it in an airtight ziplock bag for up to 2 months. Defrost and use as is.
This pesto will last up to 4 days in the fridge in an airtight container. You can spread it on sandwiches, mix into pasta, or dip bread in it.
Nutrition
Serving: 0.25cup | Calories: 258kcal | Carbohydrates: 4g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 267mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2266IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 1mg