Spinach walnut pesto sauce is an easy twist on traditional pesto that’s perfect for pasta, spreading on sandwiches, and more. Lots of nutrients in these leafy greens!
Between Christmas Eve and Christmas Day, I’m pretty sure I ate:
12 bites of french toast
11 chocolate-dipped pretzels
10 shrimp with cocktail sauce
9 iced sugar cookies
8 cups of coffee
7 stuffed mushrooms
6 pieces of bread
4 pieces of fudge
3 whole potatoes
2 (cups) of struffoli
and a monster piece of chicken marsala
All delicious, of course. Christmas is the time of year where I revel in every little nuance surrounding holiday treats, from the long-standing family traditions behind them to sharing them with friends and family near and far. I also treat myself in a non-edible way and throw my typical routine out the window. I traded my standard half-hour on the elliptical for walking 1 1/2 miles to the store just to pour over eyeshadow palettes. I stayed in my PJs until early afternoon (both days), and felt no guilt about tearing through reality TV series on Netflix like it’s Y2K all over again and there’s mass panic all our electronics will sizzle.
But they say all good things must come to an end, and I guess they’re right in this case. Turning a 180 from the daily go-go-go of work/errands/exercise wouldn’t seem so luxurious if it was blub-city all the time around here. December 26th I woke up a little earlier, said hello again to the elliptical, and
stopped with the reality TV knocked some items off my to-do list. But I also treated myself to a delicious dinner made with simple, nutritious ingredients (a dinner of which I ate a normal-sized portion at a normal time of night, so there’s that).
This spinach walnut pesto sauce is simple as all good pestos should be and features baby spinach leaves in place of the traditional basil used. Walnuts add some oomph on the nutritious front (lots of omega-3s!), with garlic, olive oil, and Parmesan rounding out the flavor.
- Ninja food processor – (<– affiliate link) I bought this set years ago and it has totally exceeded my expectations. It’s affordable and is still going strong through plenty of pestos and chia bars.
- 2 cups baby spinach leaves packed
- 1/4 cup shelled walnuts
- 3 cloves garlic minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
Add spinach, walnuts, and minced garlic to the bowl of a food processor. Pulse until the spinach leaves are chopped up in small pieces.
Drizzle in the olive oil and process until smooth. Add the Parmesan and process until combined evenly.
If serving with pasta, I like to add a little bit of the hot pasta water and mix it into the pesto to thin it out just a little bit.
This spinach walnut pesto sauce will coat approximately one pound of pasta.