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
1 1/2 cups
cloves garlic, minced
grated Parmesan cheese
In This Recipe
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.
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.
Store in an airtight container in the fridge for up to a week. This pesto also freezes really well.