Spinach-Basil Pesto – a delicious recipe with walnuts, baby spinach, fresh basil, salt, olive oil, Parmesan Cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
3
Meanwhile, spread out the walnuts on a small rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
4
Fill a large bowl halfway with ice and water, and set it close to the sink.
5
Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
6
Combine the greens and walnuts with the salt, olive oil, and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.
373
kcal
Calories
38
g
Fat
6
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup roughly chopped walnuts, 4 cups baby spinach leaves, 2 cups fresh basil, 1 teaspoon salt or to taste, and more.
Yes, Spinach-Basil Pesto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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