Spinach Walnut Pesto Recipes

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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

EASY SPINACH-WALNUT PESTO RECIPE



Easy Spinach-Walnut Pesto Recipe image

In just five minutes, you can make this delicious, Easy Spinach-Walnut Pesto. My family loves this stirred into pasta and spread on sandwiches.

Provided by Mamma C

Categories     dinner     Sauces

Time 5m

Number Of Ingredients 7

1/2 cup freshly grated Parmesan cheese
6 ounces fresh spinach leaves ((buy them washed or rinse and dry yourself))
1/2 cup shelled walnuts ((can omit if needed))
1 garlic clove ((peeled))
1/2 cup olive oil
1/8 tsp. pepper
1 pinch salt

Steps:

  • If you need to grate your cheese, cut up your Parmesan wedge into chunks and put them in your food processor or blender. Chop them until the cheese is the right consistency. Rinse your spinach, if needed, and pat dry.
  • Add the spinach and all ingredients to the bowl of the food processor. Pulse until you have the consistency of a smooth paste, stopping once to scrape down the sides of the bowl.
  • Serve the pesto stirred into cooked pasta or use it as a topping for pizza, chicken or salmon. (See notes for ideas.) Store the pesto in the refrigerator up to one week or freeze it for longer.

Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 3 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 78 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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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