Spinach Walnut Pesto


1 ½ cups fresh spinach

1 cup olive oil

1 cup parmesan cheese, grated

1 cup walnuts, toasted

2 to 3 garlic cloves

2 tablespoons lemon juice

¾ teaspoon salt


Heat a frying pan over medium-high heat.  Add walnuts to the hot, dry pan and cook, stirring frequently, until walnuts starts to lightly brown for about 5 minutes.  Allow to cool to room temperature.

Please all ingredients in a food processor except for the olive oil and pulse until combined to a coarse mixture.  Slowly drizzle in olive oil while pulsing to reach a smooth consistency.

Scrape sides of bowl if needed.

Serve with your favorite pasta.

Serves 4 to 6.


This recipe brought to you by Sophie in the Kitchen