Make Ahead

Spinach Walnut Pesto

April 16, 2020
Photo by whiskedawayaz
Author Notes

In an effort to use the spinach from my produce box before it went bad, I packed it ALL into one small jar of pesto. It has become a staple and can wear many hats. Just to give you a few ideas... diluted with pasta water for a quick pasta sauce, mixed in mayo for sandwiches + wraps, stirred into yogurt for a grain bowl dressing, added to ricotta for stuffed shells + lasagne. The options are endless. —whiskedawayaz

  • Prep time 15 minutes
  • Makes 1 1/2 cups
Ingredients
  • 11 ounces spinach
  • 1/2 cup walnuts
  • 3 cloves garlic, minced
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1/4 cup water (optional)
In This Recipe
Directions
  1. Bring a large pot of water to a boil. Add spinach and cook for about a minute. Remove spinach and squeeze out all of the water. I use a nut milk bag, but you can use your hands.
  2. Place all ingredients (except the water) and process until smooth. You will see walnut pieces, but that is okay. If you want to thin the pesto out, add up to ¼ water. I prefer to leave mine thick and thin it out as needed.
  3. Store in an airtight container in the fridge for up to a week. This pesto also freezes really well.

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