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Spinach-Walnut Pesto

Use this over pasta or in Spinach-Walnut Pesto and Fontina Mini Stromboli Bites.

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Ingredients

• 1/4 cup walnuts, toasted
• 3 cups fresh spinach leaves
• 1 cup fresh basil leaves
• 1 clove garlic, peeled and chopped
• Salt and freshly ground black pepper
• 3 tablespoon grated Parmigiano Reggiano cheese
• 1/2 cup EVOO – Extra Virgin Olive Oil

Related Recipes:

• Mixed Herb and Lemon Pesto with Zucchini and Pasta
• Spinach Pasta with Asparagus Pesto
• Pesto Sauce
• Curtis Stone’s Veal Saltimbocca with Spaghetti and Arugula Salad
• Lentils with Winter Pesto and Braised Sausages

Recipe Categories:

• Spinach
• Walnuts
• Parmigiano
• Pasta
• Veggies
• Side Dishes
• Vegetarian
• Figure-friendly
• Vegetarian
• Sauces and Gravies

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Yields: About a cup

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Preparation

Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in EVOO slowly until the mixture is all combined and makes loose paste.

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