This quick and easy spinach pesto recipe is perfect for when you want to whip up a yummy pasta sauce or spread in a hurry. Made with spinach, walnuts, parmesan, garlic and lemon.
If you’re as obsessed with pesto as I am, you’ll also want to try this basil pesto (if you want a classic pesto recipe), this cilantro pesto and this sun-dried tomato pesto (it’s so incredibly good!).
How to Make Walnut Spinach Pesto
Follow these simple instructions to quickly and easily make this homemade spinach pesto from scratch:
- Combine ingredients. Add olive oil, walnuts, parmesan, garlic, red pepper flakes, lemon zest, and lemon juice to a food processor.
- Blend. Process until smooth, then add spinach and blend again.
- Season and serve. Adjust with salt to taste and serve immediately or store for later use.
(Related: Basil Pesto Hummus)
5 Other Ingredients You Can Add to Spinach Pesto
Here are a few suggestions for tasty additions you can include with this spinach pesto recipe:
- Sun-dried tomatoes
- Fresh dill
- Fresh mint
- Chives
- Sliced red onion
(View more: Spinach Recipes)
How to Store Homemade Spinach Pesto
The best way to store your homemade spinach pesto is to transfer it into a glass jar and then add a little bit of extra virgin olive oil to the jar. This will help to prevent the pesto from drying out. Seal the jar up tightly and then store the pesto in the fridge for up to 2 to 3 days or freeze for up to 3 months.
P.S. If you’re looking for a good spinach pasta recipe that’s more creamy and comforting, try this easy garlic parmesan spinach pasta recipe: https://nurturedhomes.com/spinach-pasta
Spinach Walnut Pesto
Ingredients
- ⅓ cup olive oil
- ⅓ cup toasted walnuts
- ¼ cup finely grated Parmesan cheese
- 2-3 garlic cloves, to taste
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes
- 2 ¼ cups baby spinach, packed
- salt to taste
Instructions
- Add the olive oil, walnuts, Parmesan, garlic, red pepper flakes, lemon zest and lemon juice to a food processor.
- Process until well blended.
- Add the spinach and process until smooth.
- Season to taste with salt.
- Use immediately or transfer into a jar and cover with a little olive oil so it doesn’t dry up.
