Easy Pesto from Spinach and Walnuts
A simple and delicious pesto from spinach and walnuts. Pesto is very versatile and it could be used by itself on some naan bread, crossini or on pasta, veggies and many other ways if you get creative.
Basic pesto recipe
2 cup fresh spinach leaves
3 cloves garlic, peeled
½ cup walnuts
½ cup freshly grated Parmesan
1 tsp salt or to taste
juice of one lemon
approx ½ cup olive oil
Note: You can substitute the spinach with basil leaves, walnuts with pre-soaked cashew nuts. You can also make this pesto vegan if you substitute Parmesan cheese with soft tofu.
- In the bowl of food processor add spinach leaves, garlic, walnuts, parmesan cheese, lemon juice.
- Mix well to break the walnuts and spinach leaves.
- In a steady stream add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms a loose paste.
- If your pesto is too thick, add additional olive oil one tablespoon at a time until you reach the desired consistency.
- Season with salt.
Note: Check my video on how to make this pesto using the food processor and some ideas were I use it.