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.
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.