Spinach and walnut pesto – my easy go-to pesto recipe!
This is one recipe that got me through my 5 years at University. It was all based on pantry-friendly ingredients and things I always had on hand. It was full of vibrant greens and delicious flavour that paired perfectly with quick pastas, pizza toppings, even in grilled cheese.
-Pesto grilled cheese – trust me, it’s a vibe-
Now in all honesty, you can swap each component of this pesto to your liking, you could change the spinach for any other green, the walnut for any nut, and the basil for any herb.
Personally I leave out the cheese in my pesto, as I add plenty on top of the pasta, however feel free to add it in if you wish.
You could make this in two ways, either with a food processor as I have (quick and easy), or go for the traditional pestle and mortar (better texture in my opinion). Both will give you amazing results, it’s entirely up to your own preference.
Spinach and Walnut Pesto
- Food processor
Ingredients: (serves 3-4)
- 200 g Fresh spinach
- Handful of basil
- 125 ml Extra virgin olive oil
- 1/2 Lemon squeezed
- 2-3 Cloves of garlic
- 45 g Walnuts toasted (place on a pan on low heat and toast until browned)
- Place in a food processor and blitz away!