Spinach Walnut Pesto

Name: Spinach Walnut Pesto
Total time: 10 min
Yield: 4 Portionen
Ingredients: 2 cups fresh baby spinach, stems removed; 1 cup freshly grated Parmesan cheese; 1 cup fresh parsley leaves, chopped; ½ cup chopped walnuts; 3 cloves garlic; 🧂 ¼ teaspoon salt, or more to taste; ⅛ teaspoon ground black pepper; ½ cup extra-virgin olive oil; ¼ cup water

Kosten $12, sparen $8

Quelle: Recommended by CookPal

10 Min
4 Portionen
$12

Spinach Walnut Pesto

Kosten $12, sparen $8

Quelle: Recommended by CookPal

10 Min
4 Portionen
$12

ZUTATEN

Main Ingredients
- 2 cups fresh baby spinach, stems removed
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh parsley leaves, chopped
- ½ cup chopped walnuts
- 3 cloves garlic
- 🧂 ¼ teaspoon salt, or more to taste
- ⅛ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
Liquids
- ¼ cup water

SCHRITTE

Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor. Blend until well combined.

Pour in olive oil slowly, while processor is running, until mixture forms a smooth paste.

NÄHRSTOFFE

Pro 1 Portion

🔥

443

Kalorien

11
Protein
5
Kohlenhydrate
43
Fette

💡 For a nuttier flavor, toast the walnuts lightly before blending.Add more olive oil if you prefer a thinner consistency.Store in an airtight container in the refrigerator for up to one week.Serve with linguine pasta or use as a spread for sandwiches.