Spinach and Walnut Pesto


2-3 cups baby spinach leaves

1/4 cup walnuts

2 tbsp fresh lemon juice

1-2 tsp lemon zest

1 garlic clove

sea salt and fresh ground pepper to taste

1/3 cup parmesan cheese

water, if needed


In a food processor, blender or magic bullet, lightly pulse together spinach, garlic, walnuts and lemon juice.

With motor running (unless using a magic bullet), stream in oil until slightly creamy. Add water if needed to thin down.

Season with salt and pepper and stir in parmesan cheese and lemon zest.


Here's what I do:  I make it in this size or even a double batch and freeze it for future use.  I put it in a ice cube tray in the freezer, and when I want to use it, I just pop out what I need, defrost it, and the rest stays for later!

Also, the best part about pestos is you can pretty much use whatever you have -- basil, arugula, kale and yeah spinach.  The sky is pretty much the limit when it comes to what you can make a pesto with.


Andrea Rosenblatt