Spinach Basil PESTO With Walnuts (so easy!)
Spinach basil pesto with walnuts is a must-have staple for any pasta lover looking to incorporate more vegetables into their weekly menu. RECIPE:
One of the most tasty ways to use fresh spinach, this vegan spinach pesto with walnuts is so refreshingly delicious that even your pickiest eater will be begging for more.
Spinach Basil PESTO With Walnuts ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
PRINT THIS RECIPE ????️
〰️ 〰️ 〰️ 〰️ 〰️ 〰️ 〰️
⭐️ Ingredients
1/2 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, minced
1/4 tsp red pepper flakes
⭐️ Instructions
1️⃣ 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.
2️⃣ 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.
This homemade pesto pasta sauce / pesto veggie dip gets 5 stars! As I was editing the video, I had to add spinach to my grocery list so I can make it again ASAP. My kiddo couldn’t get pasta with this sauce in his mouth fast enough. And no, he doesn’t usually eat raw spinach.
Gonna make it? Let me know!
〰️ 〰️ 〰️ 〰️ 〰️ 〰️ 〰️
Want to get that restaurant quality taste at home? The secret is all in the sauce!
GET THE FREE GUIDE -
More easy pasta recipes from Sip Bite Go...
Caprese chicken sandwiches -
THE BEST HOMEMADE PIZZA -
SIMPLE DIY TOMATO SAUCE -
CHICKEN PICCATA PASTA -
CRISPY ITALIAN CHICKEN -
MAKE-AHEAD CAPRESE SALAD -
CHEESY BAKED RIGATONI W/ GROUND BEEF -
BAKED SHELLS DISH -
SUPPLIES used often for easy baked pasta dishes - Amazon affiliate links
Save time by using a mandoline - food processor -
or chop make ahead salad vegetables with something like my 8 Shun chef's knife -
and don’t forget bamboo cutting boards -
Pyrex glass mixing bowls with lids -
These are the best large bowls for making pasta salad because you make, serve, and store them in the same bowl. Having a matching lid for mixing bowls is helpful so they can be stacked in the fridge.
Beautiful wood serving spoons -
These are always waiting for me in my utensil drawer. I don’t just save them for special occasions. Using them to mix and serve this Mexican tortellini salad makes it feel all the more special.
SUBSCRIBE TO THIS CHANNEL - - -
#sipbitego #pasta #pesto #recipe #spinach #vegan #italianfood #pastadish
Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. sipbitego.com
For tasty pasta dishes that are easy to make, subscribe to the Sip Bite Go channel on youtube. Make sure to click the little bell so you’re the first to know when a new tasty video is available. - - -
Spinach Basil Pesto
Basil Pesto
Ingredients:
⁃ 1 cup basil leaves
⁃ 1 cup spinach
⁃ 1/2 lemon juice
⁃ 1/3 cup olive oil
⁃ 1/2 cup water
⁃ 2 cloves garlic
⁃ 1 teaspoon salt ( + more to taste )
⁃ 1/2 teaspoon black pepper
⁃ 1 1/4 cup cashew meal ( almond, walnuts, and pecans will work too )
Instructions:
1. If you're making your own cashew meal ( or other ground nut meal ), blend your whole nuts until they're coarsely ground first so it will be ready to add at the end of the recipe.
2. Blend basil leaves, spinach, water, lemon juice, and olive oil until combined
3. Add in garlic cloves, cashew meal ( ground nuts ), salt, and pepper and blend or pulse until well combined.
4. Enjoy pesto.
Notes:
⁃ The flavor of the nut you use will be be notable in the flavor of your pesto.
⁃ If you're gonna to use this on pasta, then I recommend letting the pasta cool down before adding your pesto so the basil leaves don't get scorched and lose their vibrant flavor. To revive your pasta from being dry after cooling down, add some reserved cooled pasta water and mix it in before adding the pesto.
Spinach Pesto - SIBO Friendly Recipes from Kristy Regan, MScN of Vital Food Therapeutics
There are so many uses for pesto! Try it as a dip for almond crackers, over zucchini noodles or as a topping for roasted chicken or vegetables. You can leave out the walnuts or parmesan if you don’t do well with nuts or cheese.
1/4 cup garlic oil
1/4 cup olive oil
6 oz bag cleaned organic spinach
1/4 cup chopped walnuts (optional)
1 teaspoon dried dill (or 1 tablespoon fresh dill)
2 teaspoons lemon juice
1/4 cup parmesan cheese (optional)
1. Add all ingredients to a food processor.
2. Process until the pesto is smooth, scraping down sides if necessary.
3. Store in refrigerator and consume within approximately one week.
Enjoy!