Oh Sweet Day!

Spinach and Walnut Pesto

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I call this an economy version of pesto compared to the one with basil and pinenut.

Who doesn’t love pinenut? I’m obsessed with pinenut. Just when the price has gone up like crazily, no harm to try something else that gives you same level of satisfaction.

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
 

Directions:

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.

One Comment

  1. I love new recipes for pesto, this one looks great!

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