Photo: Greg Dupree
An evergreen, everyday pesto will perk up pastas and pizzas when fresh basil is no longer in season. The warmth from the toasted walnuts will help the sauce emulsify; don't skip this step. Try the sauce on seared salmon or chicken.
How to Make It
Place spinach, walnuts, Parmesan cheese, garlic, lemon juice, and crushed red pepper in a food processor; process until finely chopped. With processor on, slowly add olive oil through food chute. Add warm water; process until blended.