Spinach and Walnut Pesto


For the Pesto

1/2 cup walnuts

3 small cloves of garlic

4 cups fresh packed spinach

1/2 cup fresh packed basil

4 Tbsp. Parmesan cheese

2 Tbsp Olive oil

Salt and pepper to taste


For the Sauce

1 Tbsp Olive Oil

1 Cup stock

12 oz. Spaghetti noodles


For the Pesto

  1. Place the walnuts into a pan and toast them on medium low heat for 5-10 minutes, stirring every few minutes to prevent burning.
  2. Add half of the pesto ingredients to the food processor. Pulse until combined. Then, add the remaining half of the pesto ingredients to the processor. Pulse again until all the ingredients are combined and a desired consistency is reached.

For the Sauce

  1. Heat 1 tbsp. olive oil in a pan on medium heat. Transfer the pesto from the food processor to the heated pan.  Heat for a minute or so and then add the stock to thin the pesto sauce.  Start with 1/2 cup and work up to the desired consistency.  Drain the pasta noodles and reserve a small amount of cooking liquid, adding to the pan.
  2. Toss into a bowl and top with any remaining walnuts and Parmesan cheese.

Topping ideas: Sauteed mushrooms, roasted red-peppers, or sun-dried tomatoes.

*This recipe has been modified from The Rustic Foodie http://www.therusticfoodie.com/spinach-and-walnut-pesto/