This tasty pesto made with walnuts and spinach is simple to create and will elevate any dish into a culinary masterpiece. It tastes fantastic with linguine pasta. For every pound of pasta, add 1/3 to 1/2 cup of pesto.
Prep Time: | 15 mins |
Total Time: | 15 mins |
Servings: | 4 |
Yield: | 1 1/2 cups |
Ingredients
- 2 cups fresh baby spinach, stems removed
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh parsley leaves, chopped
- ½ cup chopped walnuts
- ¼ cup water
- 3 cloves garlic
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.
Nutrition Facts
Calories | 443 kcal |
Carbohydrate | 5 g |
Cholesterol | 18 mg |
Dietary Fiber | 2 g |
Protein | 11 g |
Saturated Fat | 8 g |
Sodium | 461 mg |
Sugars | 1 g |
Fat | 43 g |
Unsaturated Fat | 0 g |
Reviews
I used manchego instead of parmigiana. I used lemon juice instead of water, just a couple of splashes. Didn’t have parsley!
simple and easy to follow that packs a punch and takes simple pasta dishes to a new dimension
Excellent recipe and very simple. I make it with 100% spinach when I don’t have other greens available.
I’ve made this more than once and it’s delicious! Subbed dried Italian herbs, fresh oregano, thyme and the bit of fresh parsley I had on hand when short of enough fresh parsley according to the recipe. Easy recipe to play with.
I’ve made this twice in one week. It was delicious both times.
Honestly, this pesto had a little too much tang for me. In my experience, it seemed to have a little too much oil. Could’ve been user error, or too much pesto for the amount of pasta I used.
Turned out great. I would definitely make it again.
I thought this was very tasty considering it has walnuts rather than pine nuts. A little less expensive to make with very good results.