Spinach-Walnut Pesto

Spinach-Walnut Pesto


  • 4 cups fresh spinach
  • 1/4 cup toasted walnuts
  • 1 ounce grated Parmesan cheese
  • 1 small garlic clove, chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • 2 tablespoons warm water


  • Place spinach, walnuts, Parmesan cheese, garlic, lemon juice, and crushed red pepper in a food processor; process until finely chopped.
  • With processor on, slowly add olive oil through food chute.
  • Add warm water; process until blended.
  • Dollop this pesto over vegetable soups, spread on crusty whole-wheat bread, or spoon over fish or chicken.
  • If using as a pasta sauce, use the starchy pasta cooking liquid to thin the pesto in the food processor so that it coats the noodles.

Source: Cooking Light