• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

07.28.2013

Spinach – Walnut Pesto

Image

Traditional pesto is made with basil, garlic, parmesan reggiano, olive oil, and pine nuts – but there is nothing that says we can’t mix that up a bit. I find that pesto made with all basil is just a bit too basil-y for me – and pine nuts are disproportionately expensive recently.

That brings us to Spinach – Walnut Pesto. Equal parts basil and baby spinach, and a handful of toasted walnuts. I am sure I will offend someone with this, but it tastes the same to me! And I like the added health benefits (no matter how small) of spinach and walnuts.

Ingredients:
– 1/4 c walnuts, chopped, and toasted in a pan or in the oven until they smell fragrant
– 40 basil leaves (about 1 c)
– equal amount of baby spinach {just measure the piles if your baby spinach leaves are very different in size from the basil}
– 2 cloves garlic, roughly chopped
– extra virgin olive oil
– 1/4 – 1/2 c parmesan or parmesan reggiano cheese, grated or shaved

How do I make it?

  • Place the toasted (cooled) walnuts, basil, baby spinach, and garlic in a food processor, and pulse until the walnuts and garlic are chopped very finely.
  • Add some olive oil, streaming it in if you can, while you pulse the food processor.
  • You can either process the cheese, or stir it in, depending on your tastes. There is not much difference, really, but it is up to you.
  • Use as much or as little oil and cheese as you would like! It can be thick or thin – there is no wrong way to make a pesto.

More info please?

Spread this pesto on any sandwich or burger; serve as a dip with crackers or veggies; or heat a pan with some oil over medium heat and add spaghetti squash, using two forks to separate the spaghetti strands and incorporate the pesto (a little pesto goes a long way on this one!). Or use as a pizza topping with some ricotta cheese and roasted vegetables!

Spaghetti Squash w Spinach Pesto

If you liked this post, I recommend:

  • Broiled Avocados with Chipotle + CheddarBroiled Avocados with Chipotle + Cheddar
  • How to: Make Pumpkin PureeHow to: Make Pumpkin Puree
  • Caprese SkewersCaprese Skewers
  • Pumpkin – Gruyere Focaccia {Repost – Pictures Added}Pumpkin – Gruyere Focaccia {Repost – Pictures Added}
  • Fiesta MuffinsFiesta Muffins
  • How to: Make Kale ChipsHow to: Make Kale Chips
  • Print
  • Email
  • Tweet

Posted In: Breakfast + Brunch, Cooking Club {Favorite Recipes}, Great Sides, Recipe, Snacks

Reader Interactions

Comments

  1. Jackie says

    07.28.2013 at 9:17 pm

    It looks amazing Becky! I wish you lived closer so I could come over and be your taste tester!

    Reply
    • my utensil crock says

      07.28.2013 at 9:36 pm

      That would be awesome!

      Reply
  2. josie says

    07.28.2013 at 8:00 pm

    other variations I like to do- mix in arugula, a squeeze of lemon juice, chicken broth, and/ or capers.

    Reply

Trackbacks

  1. Yummy Healthy Easy Recipes Quinoa and Egg Breakfast | Delish says:
    07.11.2016 at 6:55 pm

    […] t chopped thyme, or ½ t dried thyme {I have also added 1 Tpesto – experiment with different herbs and […]

    Reply
  2. 6 Recipes That Reinvent Your Leftover Chicken says:
    05.09.2014 at 8:57 am

    […] turn to My Utensil Crock for an after-party scrambled egg recipe. You can use the recipe for homemade pesto – giving you leftover spinach — or use a store-bought […]

    Reply
  3. Mexican Spaghetti Squash | FamilyFreshCooking.com — Family Fresh Cooking says:
    09.22.2013 at 11:52 pm

    […] Spinach Walnut Pesto My Utensil Crock […]

    Reply
  4. Spinach – Walnut Pesto | Recipe Archive says:
    07.31.2013 at 4:29 pm

    […] View Recipe Ingredients & Preparation Instructions […]

    Reply

Leave a Reply to Spinach – Walnut Pesto | Recipe Archive Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

It would have been rude to not stop for soft serve It would have been rude to not stop for soft serve. #america
Change of pace 💫 @northbranchinn @thecatskillbr Change of pace 💫 @northbranchinn @thecatskillbrewery
I normally don’t take photos in full sun but tod I normally don’t take photos in full sun but today was SO SUNNY AND THIS BREAKFAST BOWL WAS SO GOOD AND I WAS SO HAPPY that I wanted to capture that glare. Here’s to a beautiful few days! @bunacoffeehouse  turmeric chicken breakfast bowl + latte + @ubereats delivery = made my workathome brunch.
This is what stage of the pandemic we are at over This is what stage of the pandemic we are at over here. His and hers peanut butter. (Tazz got sick of sharing his with me.) #🥜
The second Zoom Seder in history is in the books. The second Zoom Seder in history is in the books. Thanks to my fam for joining ❤️
Chag sameach! #newbrisketdishwhodis #passover2021 Chag sameach! #newbrisketdishwhodis #passover2021 #zoomsederthesequel
The good news and the bad news are the same. I now The good news and the bad news are the same. I now know I am able to make the fffffflllllluuuuffffffffffffffiest bread ever. #milkbread you will be the beginning and the end of me.
Sweet potato noodle close-up Sweet potato noodle close-up
Have been looking forward to making #japchae since Have been looking forward to making #japchae since a cooking club many many many moons ago at @pmd92110’s. Finally picked up the sweet potato noodles at @hmartofficial and x4’d the vegetables, ✅.
🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩 (I would 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩 (I would have given the night ⭐️⭐️⭐️⭐️⭐️ but 10 steaks was more the vibe).
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.