I call this spinach and walnut pesto an economy version of pesto compared to the one with basil and pinenuts.
Who doesn’t love pinenuts? I’m obsessed with pinenuts. But just when the price has gone up like crazily, no harm to try something else that gives you the same level of satisfaction. And the fact is that spinach is always cheaper than basil, and walnuts are always cheaper than pinenuts.
In our fridge there is always a jar of pesto. We use it to make pasta, whip up salad dressing, spread on crusty baguette, replace tomato sauce for home-made pizza… Such a incredibly versatile condiment that keeps very well in the fridge.
Ingredients (about 1 cup of pesto):
2 cup baby spinach leaves
3 garlic cloves
1/4 cup grated Parmesan cheese
2/3 cup toasted walnut
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
salt and pepper to taste
In a food processor, whiz all ingredients together until everything comes together.
Store pesto in an air-tight container, and put it in the refrigerator for a few days. Or divide it in an ice cube tray, pop out the cubes when frozen, and store in a freezer bags for future use.