This is the perfect recipe for when you want a fresh pesto but can’t wait for that summer basil to get here!
I grew up on fresh homemade pesto and honestly, there’s just no store-bought substitute. If it wasn’t fresh from that summer’s garden supply of basil, there was always some in the freezer, ready to be pulled out and dolloped on some pasta or mixed into an earthy tomato sauce. And since I’m kind of a pesto snob, this is my new go-to for when I want that summer freshness without having any actual basil on hand. I’m crossing my fingers for a yard full of basil this year! Stay tuned!
In the mean time, this Spinach and Walnut Pesto is seriously killing it. I’ve been putting this on sandwiches, pasta, roasted veggies, and just about anything else I can think of. It’s easy, herby without any actual herbs, much cheaper to make than basil and pine nuts pesto, and comes together in about 3 minutes. I almost feel like I don’t even need to bother trying to grow basil this year… almost. 🙂
One thing I will say about the ingredients, please please please do not use a crappy American version of Parmesan or Asiago cheese (i.e. a bottle of Kraft “parmesan”). Splurge on a good quality import from Italy and you will not be disappointed. I personally prefer Asiago to Parmesan, the difference being the region where they come from in Italy, and I just find Asiago…more delicious. But it’s a personal preference! I get mine from Costco and it’s a huge block that lasts forever.
Hope you enjoy this super easy Spinach and Walnut Pesto! Happy eating!
| Spinach and Walnut Pesto | Print |
- ½ cup walnuts
- 2 cups baby spinach leaves
- 1 tablespoon lemon juice
- 1 clove garlic
- ½ cup cubed good quality Asiago or Parmesan cheese
- ¼ teaspoon salt
- ½ cup olive oil
- Place all ingredients in a food processor and pulse/blend to combine, scraping down the sides once or twice if necessary.
- Taste and season with salt if necessary.
- Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for 3 months.
