Spinach & Walnut Pesto
 
Prep Time
Total Time
 
Author:
Yield: 1 cup
Ingredients
  • 3 cups packed baby spinach
  • 1 cup walnuts
  • ⅓ cup nutritional yeast or parmesan cheese
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ - ½ cup olive oil
Instructions
  1. Add all ingredients to a food processor and blend, stopping often to scrap down the sides. Add more olive oil as needed and continue to blend until smooth. Taste and add salt & pepper as desired.
Notes / Variations
DAIRY FREE: use nutritional yeast instead of parmesan cheese
Nutrition Information
Serving Size: 1 tablespoons Calories: 190 Fat: 19.9g Saturated Fat: 2.4g Carbohydrates: 3g Sugar: 0.5g Sodium: 157mg Fiber: 1.4g Protein: 2.9g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/homemade-pesto-three-ways/