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September 22, 2021

Spinach Basil Walnut Pesto



A great way to use your greens, this Spinach Basil Pesto with walnut is so refreshing and must have pasta sauce recipe. This recipe combines fresh spinach, basil, walnuts with a dash of olive oil and garlic, resulting in an intense flavored and rich texture Pesto Sauce. 

Pesto sauce as my son would say green sauce, can be prepared in tons of way incorporating varieties of green like, spinach, arugula, kale, avocado etc. along with basil.  And same goes for adding nut, like walnuts, cashews, almonds. Spinach Basil Walnut Pesto is my family new fav and this bright, aromatic pasta sauce is really quick, easy to make and as I said healthy too.

This pesto is really yummy as this sounds, so let’s get started making your own healthy version of pesto sauce from the scratch. This pesto can be stored refrigerated in air tight container for 5-7 days. Pesto tends to oxidize and change its color to dark when exposed in air. Add a layer of olive oil over the top to keep pesto stay green longer. Pesto can be stored in freezer for couple months. Bring to room temperature before using.

Toss it with cooked pasta  or use to make sandwiches, wraps or pizza. Try this homemade pesto sauce, It’s really amazing! 


Cuisine: Italian | Recipe Category: Spice Sauce & Condiments 
Prep Time: 2 Minutes Make Time: 5 Minutes
 | Servings: 1.5 cup approx.


Ingredients

1.

Fresh basil leaves, rinsed

1 cup

2.

Spinach leaves, rinsed

1 cup

3.

Walnut, chopped

½ cup

4.

Garlic

4-5 pc

5.

Lemon zest

1Tsp.

6.

Lemon juice

1 Tbsp.

7.

Ground black pepper

¼ Tsp.

8.

Chili flakes

¼ Tsp.

9.

Salt

To taste

10.

Extra virgin olive oil

1/3 cup

11.

Grated parmesan cheese

½ cups

 

 

 

Step By Step Instruction: [Hide Images]


  1. Roughly chop walnuts and dry roast in a nonstick pan until fragrant or 1 minute. Let them cool and keep aside.
  2. In a food processor or electronic chopper (Electronic chopper works just fine to make this pesto if you don’t have food processor) add basil leaves, spinach, roasted walnuts, garlic, lemon zest, lemon juice, ground black pepper, chili flakes and salt. 
  3. Pulse a few times to combine, add oil in batches and process until the basil and spinach has broken down to coarse paste looking texture.
  4. Scrap sides with a spatula and add parmesan cheese and process again for few seconds.
  5. Use immediately or refrigerate for later use. This pesto can be stored refrigerated in air tight container for 5-7 days. Bring to room temperature before using.

Quick Tips:

              1. Spinach-basil ratio: For this recipe I have used 1:1 ratio for basil and spinach. Feel free to use more or less of any as per your taste.
              2. Storage: This pesto can be stored refrigerated in air tight container for 5-7 days. Pesto tends to oxidize and change its color to dark when exposed in air. Add a layer of olive oil over the top to keep pesto stay green longer. Pesto can be stored in freezer for couple months. Bring to room temperature before using.


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