Spinach and Walnut Pesto Recipe
A delicious change on regular pesto! Earthy, delicious and budget friendly! Great in pasta, appetizers or casseroles!
I love looking through vintage cookbooks.
My Aunt Linnea gave me a whole stack of Southern Living Annual Recipe Cookbooks and while I was browsing through the one for 1983, I found a recipe for Spinach Pasta.
I decided to use part of the recipe and try making some Spinach and Walnut Pesto. It turned out really good. It's alot different from basil pesto. More earthy tasting and it goes great with pasta.
I will be posting the pasta recipe I tried it with later this week or early next week.
Spinach and Walnut Pesto
by
Ingredients
- 1/3 cup walnuts
- 4 cloves garlic
- 6 ounces fresh spinach
- 1 cup fresh parsley sprigs
- 3/4 cup shredded parmesan cheese
- 1/2 cup olive oil
- salt and pepper as needed
Instructions
Place the walnuts and garlic in a food processor.
Process for about 15 seconds. Add spinach, parsley and parmesan cheese and process drizzling olive oil in until well combined. Add salt and pepper if needed. Store in the refrigerator or freeze with plastic wrap directly on top with the air pressed out.
Process for about 15 seconds. Add spinach, parsley and parmesan cheese and process drizzling olive oil in until well combined. Add salt and pepper if needed. Store in the refrigerator or freeze with plastic wrap directly on top with the air pressed out.
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