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.

This Story Originally Appeared On cookinglight.com

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Credit: Greg Dupree

Recipe Summary test

Yield:
Serves 8 (serving size: about 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

85 calories; fat 8g; saturated fat 1g; protein 2g; carbohydrates 2g; fiber 1g; sodium 76mg.
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