Name: Spinach Walnut Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: about 2/3 cup (enough for 8 oz pasta)
Ingredients: 1 cup (30 g) lightly packed baby spinach; 1 cup (25 g) lightly packed fresh basil leaves; 1 garlic clove, peeled; 1/4 cup (30 g) walnuts; 1/4 cup (60 ml) extra-virgin olive oil; 1 tablespoon water; Salt and freshly ground black pepper, to taste

This spinach pesto from the KitchenSimplicity archive stretches a modest bunch of basil with baby spinach and swaps pricey pine nuts for walnuts. It comes together in a food processor in a few minutes with ingredients you likely already have, and the spinach keeps the color a bright, fresh green.

Toss it with hot pasta for an easy dinner, spread it on sandwiches, swirl it into scrambled eggs or dot it over a pizza before baking. It is a handy recipe for summer when basil plants are getting picked over but you still want that fresh herby flavor.

Tips

Store pesto in a jar with a thin layer of olive oil on top; it keeps in the fridge for about 4 days.
Freeze extra pesto in an ice cube tray, then pop the cubes into a freezer bag for single portions.
For a cheesy version, pulse in 1/4 cup grated Parmesan; a squeeze of lemon juice brightens it too.
Pecans or almonds can stand in for walnuts.

Spinach Walnut Pesto

Prep

10 min

Cook

5 min

Total

15 min

Yield

about 2/3 cup (enough for 8 oz pasta)

Ingredients

1 cup (30 g) lightly packed baby spinach
1 cup (25 g) lightly packed fresh basil leaves
1 garlic clove, peeled
1/4 cup (30 g) walnuts
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon water
Salt and freshly ground black pepper, to taste

Steps

Optional but recommended: toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan, until fragrant. Let them cool.
Put the spinach, basil, garlic, walnuts, olive oil and water in a food processor.
Pulse a few times, scrape down the bowl, then process until smooth.
Season with salt and pepper, pulse once more and taste. Add a splash more water or oil if you want it looser.
To serve with pasta, cook 8 oz pasta, reserve a little cooking water, and toss the drained pasta with the pesto, adding cooking water a spoonful at a time to coat.