Pauls Favorite Spinach Walnut Pesto Recipes

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SPINACH WALNUT PESTO



Spinach Walnut Pesto image

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

Provided by Shan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

Steps:

  • Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g

SPINACH WALNUT PESTO SAUCE FOR PASTA



Spinach Walnut Pesto Sauce For Pasta image

This Spinach Walnut Pesto recipe is made with basil, toasted walnuts, and Parmesan cheese. It makes a great sauce for any type of pasta!

Provided by Christine Rooney

Categories     Main Course

Time 30m

Number Of Ingredients 11

1/2 cup walnuts (unsalted)
2 cloves garlic
4 packed cups spinach
1/2 packed cup basil
1/4 cup Parmesan cheese
3 Tbsp. Olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
1 Tbsp. olive oil
3/4 cup vegetable broth
12 oz. gluten free spaghetti noodles (or regular spaghetti noodles if not gluten free)

Steps:

  • Prepare a 12 oz. package of gluten free spaghetti noodles (or any noodles if not gluten free) according to package instructions. Drain the pasta once cooked.If using gluten free pasta, cook the noodles just until al dente. Gluten free noodles can easily become mushy and it's very important not to overcook them.

Nutrition Facts : Calories 441 kcal, ServingSize 2 cups, Carbohydrate 53 g, Protein 10 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 413 mg, Fiber 2 g, Sugar 0.5 g, UnsaturatedFat 17 g

PAUL'S FAVORITE SPINACH-WALNUT PESTO



Paul's Favorite Spinach-Walnut Pesto image

I got this recipe from my brother-in-law - - it is his signature dish. I know he got the original recipe from a cookbook, but I do not know the name of the book. The pesto has an intense green color and a pleasingly bold flavor. Serve over thin to regular spaghetti noodles. Also, this pesto freezes very well.

Provided by Northern Cook

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/4 cups spinach leaves, packed and stemmed
1 cup extra virgin olive oil
1 cup romano cheese or 1 cup parmesan cheese, grated
1 cup walnut pieces
2 medium garlic cloves
2 tablespoons lemon juice
3/4 teaspoon salt

Steps:

  • Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
  • If the pesto is too thick, add a little hot water and pulse again.
  • At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
  • Serve with crusty bread and a good white wine.

Nutrition Facts : Calories 894.5, Fat 88.4, SaturatedFat 19, Cholesterol 59.1, Sodium 1127, Carbohydrate 7.4, Fiber 2.2, Sugar 1.4, Protein 22.9

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