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Health & Fitness

Spinach Walnut Pesto

GO GREEN! Quick and easy homemade pesto with spinach and walnuts.

{Re-posted from Juggling With Julia}

     It's post-Memorial Day and I'm still reeling from the crazyfun that was this long weekend. We crammed a lot into just 4 days -- a pool party, movies, soccer in the rain, and a huge cookout with an ever-growing group of friends. And of course, the town parade. Did you watch it? Did anyone else feel like it was smaller this year? I missed the horses.

     Anyhow, I am still so addled from all the activity, and giddy with two days worth of sunshine, that I just had to post a recipe for you that screams "Springtime!"

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     There is nothing more fresh and green than pesto. I've always loved pesto, slathering it on pizza, noodles, and salads, and licking it straight off the spoon. But, I'd never made it myself until now. I have a serious love-hate thing with my food processor, and sadly it gets in the way sometimes of simple brilliance in the kitchen. However, I was NOT going to let it get between me and this homemade, delicious and dare I say GORGEOUS condiment. I pulled up my big-girl britches and made it happen.

     Giada and the Food Network showed me the way. Naturally, I had to make a couple of changes to her recipe to accommodate my perpetually poorly stocked kitchen. I did not have pine nuts or even fresh Parmesan -- which is weird, cuz I almost always have fresh Parmesan, which I keep right next to the white American cheese :) What can I say, I am a gourmet/garbage paradox. I substituted walnuts for the pine nuts, and - gasp - used a store brand grated Parmesan-Romano blend, and it was still the freshest, cleanest, most delicious tasting pesto I've ever had. I am not kidding.

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     You should try this if you love pesto, if you love the color green, or if you think the word 'slather' is cool. Also you should try this if the over-powering flavor of basil - the leaf in traditional pesto -  is not for you. Spinach is milder and simply clean-tasting without assaulting you with its overt herbiness. Basil is so aromatically aggressive that way.

     I served this up the first night as a topping for basic grilled chicken (wow), then used the rest in a new version of my Pesto Pasta Salad with Peas (double wow).  And, yes, I ate it off the spoon, too.

 

Spinach Walnut Pesto
Adapted from The Food Network
Makes about 3/4 cup

Prep Time: 15 minutes

2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup walnuts, toasted
2 tablespoons lemon juice
1/4 cup olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan/Romano

Directions:
Over medium heat, toast the walnuts in a nonstick pan for about 5 minutes, until they begin to brown and you can smell them cooking. Remove from heat and cool for a few minutes.

Next, put the spinach leaves, lemon juice, and walnuts into the bowl of the food processor. Pulse repeatedly until the mixture is smooth. While the processor is on, begin pouring in the olive oil slowly. Continue to process until the mixutre is smooth and creamy. Remove the blade, and stir in the cheese. Taste and add salt and pepper to your preference.

Enjoy!

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