Appetizer & Snacks, Condiments/Sauces, Main Dish

Spinach Walnut Pesto

June 14, 2012
Spinach-Walnut-Pesto-2
Lately I haven’t been loving greens.  I used to be all about spinach, kale, asparagus, and more.  But ever since I became pregnant, I have not been the biggest fan of greens.  I eat them here and there, but I don’t like when they overwhelm the meal.  The problem with this is that when you’re pregnant you need your greens more than ever.  Nutrition is super important because everything you eat the baby eats.  And the baby is taking so much of my nutrients I need to make sure I get more than usual.  My solution to this “problem” is to make meals that disguise the greens, such as this Spinach Walnut Pesto.
You would think that Pesto is a dish where the greens really shine, but I think it’s just the opposite.  The combination of nuts, parmesan cheese, garlic, and oil, blend together with the greens to make a sauce that is balanced and not too overwhelming.  It’s a great way to sneak in those greens!
Traditional Pesto is normally made with Basil and Pine Nuts.  Both of these items can be pretty expensive, especially the pine nuts, so I like to play around with different greens and nuts to make my pesto.  My favorite combination is this Spinach-Walnut, but I have tried it with arugala and almonds, and they have all been delicious.  Just substitute whichever ingredient you have on hand into this recipe and you’ll have a quick, flavorful, pesto in no time!
Enjoy!

Spinach Walnut Pesto
For Printable Recipe, Click here!
Makes: About 2 cups
4 cups Spinach, Washed
1/3 cup Walnuts
¼ cup Parmesan Cheese, Shredded
2 cloves Garlic, Chopped
4 tablespoons Olive Oil
Salt and Pepper, to Taste
Combine the spinach, walnuts, parmesan cheese, and garlic in the bowl of a food processer.  Pulse until a crumb-like mixture occurs.  With the food processer running, slowly add in the olive oil.  Use a small spatula to scrape down the sides of the food processer and mix together any of the mixture that didn’t catch.  Add more olive oil if the pesto is too thick. 
Store in a sealed container in the refrigerator until ready to use.  Use as a sauce to coat your pasta, or protein (such as chicken), as a spread, a dip, and much more.

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6 Comments

  • Reply Rachel Cooks June 14, 2012 at 12:09 pm

    I haven’t been doing so well with the greens since I got pregnant either. Or anything else that is healthy for that matter…. 

    I’ll have to try this recipe–it looks great!

  • Reply Bev Weidner June 14, 2012 at 1:56 pm

    O.M.G.

    Uh, huh. 

  • Reply Casey June 14, 2012 at 5:08 pm

    would you believe it that i have never had pesto in my entire life…it has always freaked me out too much for some reason!! :p 

  • Reply DessertForTwo June 14, 2012 at 5:39 pm

    Yum! What a perfect way for me to use up all that spinach in the fridge–thanks :)

  • Reply Cassie @ Bake Your Day June 14, 2012 at 7:33 pm

    I will get my greens by eating pesto any day, or every day if I could. I love this Krissy! 

  • Reply bee August 27, 2013 at 7:22 pm

    oh. my. lord. you’re amazing and i’m going to try this immediately. i’ve been wanting to make my own pesto for awhile now but pine nuts and basil are just so expensive… i’m totally down to use spinach instead!

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