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Spinach Walnut Pesto

Ingredients

  • 3 cups packed spinach leaves
  • ½ cup raw walnuts
  • ¼ cup olive oil plus more if needed
  • 3 cloves garlic
  • 2 heaping tablespoons grated Parmesan
  • Salt to taste

Instructions

  • Place the spinach, walnuts, garlic, Parmesan, and salt in the bowl of a food processor.
  • Pulse until very finely chopped.
  • Slowly drizzle in the olive oil and continue to process until you reach your desired consistency.
  • I like mine grainy and spreadable without being too runny.
  • Taste and adjust seasoning. Add more olive oil if you prefer a looser sauce.

👉 Storage Tip: Keep in an airtight container in the refrigerator for up to 2 weeks. To help prevent browning, drizzle a thin layer of olive oil over the top before sealing.