Spinach Pesto Recipe

Since my boyfriend and I are not big fans of basil, I had to come up with an alternative for the green paste for our spaghetti.When you love to have a portion of pasta almost every day you want a verity of flavors on your table.
And yes if you are a spinach fan, this recipe won`t let you down, and even if you don`t prefer it, I suggest you try it.You won`t taste the spinach just the nutty Parmesan flavor, and you will still eat your greens, after all, this is a good excuse for a pasta dish packed with iron and omega 3 fatty acids.

Print Recipe

Spinach Pesto Recipe

Servings

Ingredients

• 120 grams baby spinach
• 100 grams walnuts
• 2 cloves of garlic
• 2-3 tablespoons olive oil
• 80 grams grated Parmesan cheese
• juice of 1/2 lemon
• salt and pepper to taste

Servings Ingredients 120 grams baby spinach 100 grams walnuts 2 cloves of garlic 2-3 tablespoons olive oil 80 grams grated Parmesan cheese juice of 1/2 lemon salt and pepper to taste

Instructions

1. Add the garlic cloves in your food processor, blend to crush, then add in the walnuts and mix about 1 minute, then add in the spinach, olive oil salt, and pepper and continue blending until a smooth paste, add in the Parmesan cheese and the lemon juice and mix until combined.
2. Pour the mixture into an airtight container and keep in the fridge up to 1 month.