Name: Spinach Pesto Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 0.25 cup walnut pieces; 4 cups baby spinach; 0.5 cup basil leaves; 1 clove garlic; 1 tbsp lemon zest; 2 tablespoons fresh lemon juice; 0.25 cup parmesan; 6 tablespoons extra virgin olive oil; salt

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Spinach Pesto Recipe

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees. Toast the walnuts on a rimmed baking sheet for 8-10 minutes or until golden and fragrant.

Place the spinach, basil leaves, garlic, lemon zest and juice, walnuts, and parmesan into the bowl of a food processor.

With the processor running, add the oil through the feed tube and process until the sauce reaches the desired consistency. Taste, then add salt and pepper to taste and process until combined. Enjoy!

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Tips & Tricks (5)

Nut Toasting Magic 🥜
Lightly toast the walnuts in a dry skillet for 2-3 minutes before blending to enhance their nutty flavor and add depth to the pesto.
Blade Blanching Technique 🍃
Quickly blanch the spinach in boiling water for 30 seconds, then shock in ice water to preserve its vibrant green color and prevent bitterness.
Acid Balance Trick 🍋
Add lemon zest along with the juice to create a more complex, bright citrus note that complements the rich pesto.
Texture Perfect Technique 🥄
Pulse the ingredients in the food processor to control texture - stop when you reach a slightly chunky consistency for the most authentic pesto.
Storage Pro Tip 🧊
Top the pesto with a thin layer of olive oil before storing in an airtight container to prevent oxidation and maintain its fresh green color for up to 5 days.