An easy pesto made with spinach, walnuts, and basil. Perfect for sandwiches and pastas. Can easily be frozen for quick and easy weeknight meals.
Pesto is one of my favorite sauces. It always reminds me of spring. And after a rainy day like today, I was in need of a little pesto sauce in my life. It never ceases to surprise me how satisfying pesto is and yet it is so simple to throw together.
I like to keep some in the freezer for quick and easy dinners. It is also great as a spread on sandwiches or in quiches. We made a really great mozzarella pesto quiche that is impossible to pass up! I’ll have to share that recipe soon.
I especially love this pesto because of all the spinach that is packed in. Basil isn’t always plentiful this time of year so I like to substitute spinach in for half of the basil. Pine nuts are traditional in pesto but I use walnuts for an extra nutty bite and they are less expensive which is always a plus.
To make this pesto extra special you can add in walnut oil in place of olive oil. I always toast my walnut for a few minutes to really bring out their nutty flavor. Just pop the walnuts in a dry pan on the stove top and toast for 2-3 minutes.
This pesto is a family favorite in our house.
- 3 Cloves of Garlic, peeled
- 1 Cup Toasted Walnuts
- 1 Cup Baby Spinach, packed
- ½ Cup Basil Leaves
- ½ Cup Parmesan Cheese, grated
- ⅓ Cup Extra Virgin Olive Oil or Walnut Oil
- In a food processor or blender, place the garlic, walnuts, spinach, basil, and parmesan cheese. Pulse and slowly add in the olive oil until the mixture is fully blended and resembles a thick paste. The pesto will keep in the refrigerator for up to one week or you can freeze it for up to three months.