Spinach-Walnut Pesto

Name: Spinach-Walnut Pesto
Yield: Serves 8 (serving size: about 2 tbsp.)
Ingredients: 4 cups fresh spinach; ¼ cup toasted walnuts; 1 ounce grated Parmesan cheese; 1 small garlic clove, chopped; 2 teaspoons fresh lemon juice; ¼ teaspoon crushed red pepper; 3 tablespoons olive oil; 2 tablespoons warm water

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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.

By 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.)

Nutrition Info

Ingredients

4 cups fresh spinach
¼ cup toasted walnuts
1 ounce grated Parmesan cheese
1 small garlic clove, chopped
2 teaspoons fresh lemon juice
¼ teaspoon crushed red pepper
3 tablespoons olive oil
2 tablespoons warm water

Directions

Step 1

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

Per Serving:

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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Spinach-Walnut Pesto

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Spinach-Walnut Pesto

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Spinach-Walnut Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Spinach-Walnut Pesto