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Pesto with Spinach and Walnuts
Prep Time
15 mins
Total Time
15 mins
A nice twist on traditional pesto.
Course: Dinner
Servings: 2 cups
Author: Emily
  • 2 cups Spinach
  • 4 oz package of Basil ~2 cups
  • 2-3 garlic cloves
  • 1/4 cup pine nuts
  • 1/4 cup walnuts
  • 1/2 cup shredded parmesan
  • 1/2 cup olive oil
  • Lemon zest from half a lemon
  • Lemon juice from half a lemon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Combine spinach, basil, garlic, pine nuts, walnuts, and parmesan in a food processor.
  2. Pulse ingredients until they're are roughly chopped
  3. Add in olive oil and pulse until smooth
  4. Add in lemon zest, lemon juice, salt, and pepper.
  5. Pesto will stay fresh in the refrigerator for a week or freeze for up to three months.