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    Home » Recipes » Sauces & Dressings » Spinach Basil Pesto with Walnuts

    Spinach Basil Pesto with Walnuts

    Published: Jan 18, 2021 · Modified: Jun 8, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Two images with text overlay, top shot of green pesto in bowl above, top shot of pasta with spinach basil pesto on bottom

    Spinach basil pesto is a must-have staple for any pasta lover looking to incorporate more vegetables into their weekly menu. A great way to use fresh greens, this vegan spinach pesto with walnuts is so refreshingly delicious that even your pickiest eater will be begging for more.

    Green pesto sauce garnished with basil leaves in round bowl on wooden table

    It’s 2 p.m., you pull open the fridge looking for a quick snack, but then you go through the mental tug-of-war that decides between healthy and hungry. While a slice of cold pizza may sate your cravings in the short-term, opting for a healthy snack filled with protein and vitamins will give you the push you need to make it through the rest of your day.

    Personally, I often struggle to meet my nutrients quota, especially when I remember that as an adult (and a mom and a woman and an overall busy human) I need to be eating at least 2- 3 cups of vegetables each day, according to the United States Department of Agriculture (USDA). So how do I close the gap? By finding ways to incorporate my greens in everyday dishes.

    One way to help boost your veggie intake without completing throwing out your weekly menu or dinner routine is to make a nutrient-packed pesto with spinach and walnuts to give you an extra boost of protein. This quick and easy pesto can be added to almost anything and is sure to help curb that snack craving without derailing your diet.

    Green pesto sauce garnished with basil leaves in round bowl on wooden table

    Ingredients for Spinach Basil Pesto

    The key to your ingredients for spinach and basil pesto is simple: Keep it fresh — fresh herbs, fresh greens, fresh flavors! This is such a delicious and healthy recipe, so pack it full of the freshness you deserve and avoid as many frozen or processed ingredients as you can.

    Spinach and Basil

    Traditional pestos include pine nuts and basil only, but my recipe actually calls for ⅓ basil and ⅔ fresh spinach leaves, so it’s important that you have plenty of these fresh leafy greens on hand.

    Walnuts

    If you prefer pine nuts, almonds, or another topping, you can always substitute out the walnuts. Additionally, if you have a nut allergy in your household, you can leave the nut ingredient out altogether and still enjoy the pesto.

    Zest and Spice

    Turn up the mouthwatering flavors of your homemade pesto by adding lemon zest, lemon juice, and red pepper flakes while blending. 

    Green pesto sauce garnished with basil leaves in round bowl on wooden table

    How to make Spinach Basil Pesto

    Step 1. I started this recipe by toasting the walnuts. Grab a small skillet and bring to medium-low heat on the stove. Add in your oil, and when hot, pour in the walnuts. Stir for about 3-5 minutes, or until the walnuts are lightly browned and fragrant.

    Spinach leaves, basil leaves, and chopped walnuts in food processor before blending

    Step 2. Next, it’s time to blend the spinach basil pesto together. In a food processor, add fresh basil, spinach, toasted walnuts, olive oil, lemon zest and juice, salt, pepper, garlic, red pepper flakes, and ¼ cup water. Puree all of the pesto ingredients until the mixture is smooth — it’s important to make sure you have no chunks left in the pesto!

    Green pesto sauce in food processor bowl

    Step 3. And that’s it! Now you have a healthy, tasty, and refreshing spinach basil pesto ready to go. Now what? Here are some of my favorite, super simple dishes that include pesto to give you some foodie inspiration:

    • Homemade pizza with artichokes and sun-dried tomatoes
    • Pasta like gnocchi or spaghetti with bacon
    • Asparagus Pizza with pesto
    • Sous vide chicken tenders
    • Salads with pine nuts
    • Quinoa

    Feel free to get creative with your application of this homemade pesto and try something new!

    Check out these seasonal foods for spring cooking for some fresh ideas!

    Pasta topped with pesto, basil, and mozzarella cheese on white plate

    Do I really need a food processor?

    You could use a mortar and pestle or other kinds of blending appliances if you do not have a processor. That being said, with this spinach and basil pesto recipe in particular, it really is much easier to use a good food processor with a little more oomph.

    Can I use canned or frozen veggies?

    Technically, yes, but I would not recommend! Not only will you taste the difference in your pesto, but fresher ingredients pack more nutrients than old or cooked ingredients. Avoid the urge to buy pre-made or processed foods as much as possible.

    Green pesto sauce garnished with basil leaves in round bowl on wooden table

    Add big flavor with DIY condiments

    • Creamy peppercorn sauce
    • Amp up Alfredo sauce from a jar
    • Jalapeno ranch dressing
    • Tomato sauce from crushed tomatoes
    • Cilantro lime dressing
    • Marinate chicken breasts in balsamic dressing
    • Sous vide steak marinade
    • Sous vide chicken breast marinade

    Are you a foodie, too?

    Find me on Instagram to let me know what you think about this recipe @sipbitego.

    And if you love the idea of eating restaurant-style food at home – subscribe to the Sip Bite Go channel.

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    Spinach Basil Pesto

    Are you wondering how to take a boring meal from drab to fab? We're here to share our spinach basil pesto with you (it's vegan)!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Condiments, Dinner, lunch, Sauce, Side Dish, Snack
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 people
    Calories: 208kcal
    Author: Jenna Passaro

    Equipment

    • Food processor

    Ingredients

    • ½ cup walnuts
    • 1 cup basil fresh
    • 4 cups spinach fresh
    • 3 tbsp olive oil
    • 1 lemon zest and juice
    • ½ tsp salt
    • ¼ tsp pepper
    • 1 tbsp garlic
    • ¼ tsp red pepper flakes
    • ¼ cup water

    Instructions

    • Toast the walnuts. Bring a small skillet on the stove to medium-low heat. Stir for about 3-5 minutes until walnuts are lightly browned and fragrant.
    • Blend the spinach basil pesto. Add fresh basil, spinach, toasted walnuts, olive oil, lemon zest and juice, salt, pepper, garlic, red pepper flakes, and ¼ cup water to a food processor.
    • Puree pesto ingredients until smooth.

    Video

    Notes

    • Do I really need a food processor? You could use a mortar and pestle or other kinds of blending appliances if you do not have a processor. That being said, with this spinach and basil pesto recipe in particular, it really is much easier to use a good food processor with a little more oomph.
    • Can I use canned or frozen veggies? Technically, yes, but I would not recommend! Not only will you taste the difference in your pesto, but fresher ingredients pack more nutrients than old or cooked ingredients. Avoid the urge to buy pre-made or processed foods as much as possible.
    Watch the Spinach Basil Pesto recipe step-by-step video on Sip Bite Go Youtube!

    Nutrition

    Calories: 208kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Sodium: 318mg | Potassium: 287mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3167IU | Vitamin C: 24mg | Calcium: 65mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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