Main Dishes, Misc, Recipes

Walnut Pesto with Spinach & Basil

As pignolis seem to have become more expensive than gold these days, and my windowsill basil continues to grow in the New York City sunlight, I am experimenting with different types of pesto. This is inspired by a recipe in the book Eat Taste Heal mixed with one in Raw Food.
Walnut Pesto with Spinach and Basil

1/4 cup walnuts
1 clove garlic
Large handful fresh basil leaves
1.5 C fresh organic spinach leaves
2-3 Tbs olive oil (you’ll adjust to desired taste and consistency)
1 Tbs lemon juice

Grind the walnuts in a food processor until fine. Crush the garlic into the food processor. Add the spinach, the basil and salt. Drizzle in the olive oil and lemon juice until you get the consistency you desire. You may have to add more olive oil and you may desire less lemon juice. It’s all a question of taste. Lately, I’ve been making my pesto thicker and crunchier but you may want this runnier, in which case, add a little more olive oil.

2 Responses to “Walnut Pesto with Spinach & Basil”

  1. On December 3, 2014 at 5:10 pm Maria responded with... #

    I make pesto in various varieties. I am going to try your recipe.

    • On December 3, 2014 at 6:41 pm SheriGraubert responded with... #

      Please do! And, let me know how it goes. I made it, again, on Monday night using the last of our window sill basil. It does require a generous helping of salt, unless you are not a salt person.

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