Go Back Email Link
–+ servings
A spoon is in the jar of the spinach and walnut pesto.
Print Recipe
No ratings yet

Spinach and Walnut Pesto

Looking for a fun spin on traditional pesto? This spinach and walnut version is creamy, garlicky, full of flavor, and might just become your new go-to sauce.
Prep Time5 minutes
0 minutes
Total Time5 minutes
Course: Snack
Cuisine: American
Keyword: spinach and walnut pesto
Servings: 6 Servings
Calories: 248kcal
Author: Lynn Polito

Equipment

  • Food processor
  • Measuring Cups
  • Skillet

Ingredients

  • 2 cups Spinach Washed and drained
  • ½ cup Walnuts
  • ⅓ cup Parmesan cheese
  • 2 Garlic cloves
  • ½ cup Olive oil plus more if you prefer
  • Salt and pepper to taste

Instructions

  • Toast the walnuts in a dry pan for 2-3 minutes until they start smelling nutty.
  • Add all the ingredients to a food processor and blend for 1-2 minutes. Season with salt and pepper and serve immediately or place it in the refrigerator until you are ready to serve.

Notes

  • Use frozen spinach if you have some! Just thaw and squeeze out excess water before blending.
  • Instead of walnuts, you can use almonds, pine nuts, or leave them out completely!
  • Make sure to keep the pesto in an airtight container in the refrigerator.  Add a little bit of olive oil to make sure the pesto does not turn brown.

Nutrition

Calories: 248kcal | Carbohydrates: 2g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 108mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 983IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg