Spinach Basil Pesto

Name: Spinach Basil Pesto
Prep time: 10 min
Cook time: 2 min
Total time: 10 min
Yield: 8
Ingredients: extra-virgin olive oil; garlic cloves; walnuts; baby spinach leaves; basil leaves; grated Parmesan; red pepper flakes; salt; pepper

10 mins prepServes 8

A vibrant and cost-effective spinach basil pesto made with walnuts instead of pine nuts. This recipe is versatile, allowing for variations such as using different nuts or omitting cheese for a vegan option. Lasts for two weeks in the fridge and can be used in various dishes from pasta to sandwiches.

8 servings

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Instructions

1: Toast the walnuts in a dry skillet for 2 minutes and remove from heat.

2: Put the spinach, basil, walnuts, and garlic in a food processor and pulse to combine.

3: With the machine running, slowly pour in the remaining olive oil and blend until well incorporated.

4: Add the grated Parmesan and pulse to combine.

5: Season with salt and pepper to taste.

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Spinach Basil Pesto

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Instructions

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