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.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Greg Dupree

Recipe Summary

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; mono fat 0g; poly fat 0g; protein 2g; carbohydrates 2g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 76mg; calcium 0 5% DV; potassium 0 3% DV; sugars 0g; added sugar 0g.
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