This pesto if very simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try finely chopping them and adding them right at the end for a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic—your guests will thank you too! Just cut up some carrots, cherry tomatoes, bell peppers, and celery and you're ready to go. You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.
Ingredients
Makes 4 cups
Step 1
Preheat the oven to 350°F.
Step 2
Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
Step 3
Meanwhile, spread out the walnuts on a small rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
Step 4
Fill a large bowl halfway with ice and water, and set it close to the sink.
Step 5
Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
Step 6
Combine the greens and walnuts with the salt, olive oil, and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.
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Reviews (5)
Back to TopThis is my favorite pesto! Worth the extra step- blanching the spinach and basil. Really good!
angiebroyles
Baton Rouge, LA
9/5/2017
Ummmm, how can you have pesto without garlic? This recipe is a good start but I would use pine nuts and add fresh garlic.
chefjessica1
Carlsbad, CA
8/11/2015
Delicious recipe! I added a little extra spinach and chopped garlic to it. We used it over spaghetti squash with tomatoes and oven baked chicken. Highly recommend this as it puts a slightly different flavor into your pesto! We can't wait to use this on other dishes too!
susan_margaret
Merrimack, NH
12/1/2014
excellent pesto--cheaper and even healthier than regular pesto since spinach makes up 2/3 of the leaves.
hillarydanz
9/8/2014
This is so incredibly tasty. I used a bit less olive oil and salt; it was just delicious and goes very well with the veggie balls.
anovak
Silverlake, Ca
1/31/2012
