Wednesday, June 5, 2013

Spinach Walnut Pesto

This spinach walnut pesto is so easy to make and it is delicious.  A good pesto means having fresh ingredients and I had so much spinach from the farmers market recently.  I also happened to have organic walnuts in my pantry too.  I adapted this recipe from  I served it with Cavanna Pasta's porcini ravioli, which I also got from the farmers market too.  What is also great with this spinach walnut pesto is that it freezes well, so feel free to freeze it if you have extra or want to make it ahead of time.   This pesto also makes a great spread on bread if you don't want to serve it with pasta.  Enjoy!

Spinach Walnut Pesto

1 ½ cups fresh spinach
1 cup olive oil
1 cup parmesan cheese, grated
1 cup walnuts, toasted
2 to 3 garlic cloves
2 tablespoons lemon juice
¾ teaspoon salt


Heat a frying pan over medium-high heat.  Add walnuts to the hot, dry pan and cook, stirring frequently, until walnuts starts to lightly brown for about 5 minutes.  Allow to cool to room temperature.

Please all ingredients in a food processor except for the olive oil and pulse until combined to a coarse mixture.  Slowly drizzle in olive oil while pulsing to reach a smooth consistency.

Scrape sides of bowl if needed.

Serve with your favorite pasta.

Serves 4 to 6.